Cheesy Pierogi & Kielbasa Crockpot Casserole

 

 

 

 

 

 

Ingredients:

3 packages of Mrs. T’s Cheddar Pierogies
4 cups chicken broth, divided
8 oz block cream cheese
1 cup shredded cheddar cheese
1 lb kielbasa, sliced
Salt and pepper, to taste

Instructions:

1. Assemble in the Crockpot
In a 4-6 quart slow cooker, add 3 cups of chicken broth, frozen cheddar pierogies, sliced kielbasa, and shredded cheddar cheese. Stir to evenly distribute the ingredients.
2. Slow Cook the Casserole
Cover and cook on high for 3-4 hours or low for 6 hours, allowing the flavors to develop and blend together.
3. Prepare the Creamy Mixture
About 30 minutes before the cooking time is up, warm the cream cheese with the remaining 1 cup of chicken broth—either on the stovetop or in the microwave—until smooth. Whisk well to ensure a creamy consistency.
4. Final Touches
Pour the cream cheese mixture into the crockpot and stir to incorporate. Sprinkle the remaining shredded cheddar cheese over the top. Cover and cook on low for an additional 30 minutes until the cheese melts and the sauce thickens.
5. Serve & Enjoy!
Serve hot, optionally garnished with sliced green onions for a fresh, mild crunch. Enjoy this comforting and cheesy dish!

Let me know if you’d like any tweaks!