Description
Welcome to the comfort of food! If you’re looking for a meal that is rich, creamy and ideal for slow-cooking this Crockpot Pierogi Casserole made with Kielbasa is likely to be the new favorite recipe. If you’re hosting a relaxing family meal or are looking for a simple, easy-to-make meal This slow cooker delight is sure to simplify your cooking plus more enjoyable. Let’s get started!
Ingredients
- Three boxes of cheese pierogies (Mrs. T’s preference)
- 4 cups chicken broth (divided)
- A 8-ounce block of cream cheese
- A cup cheddar cheese shredded
- One one pound of kielbasa cut into slices
- Salt and pepper as desired
Substitutions and Variations:
- Swap cheddar pierogies for potato-and-bacon pierogies.
- Make use of kielbasa that is plant-based to make a vegetarian alternative.
- Alternate the chicken broth for vegetable broth to increase the flexibility.
Instructions
Step 1: Layer the Ingredients
- Three cups chicken broth into the crockpot.
- Pierogies frozen in the freezer, cut kielbasa and the other half of the cheddar cheese that has been shredded.
Step 2: Cook the Casserole
- Set the crockpot to three to four hours of high or low for about 6 hours. The slow cooker will perform its work while you unwind.
Step 3: Prepare the Cream Cheese Mixture
- The cream cheese can be heated along with the remaining cup chicken broth using your microwave. Or on the stove.
- Mix until smooth, creating an emulsifying sauce.
Step 4: Final Touches
- Add the mixture of cream cheese into the slow cooker, and mix thoroughly.
- Sprinkle the remaining cheddar cheese on top, and cook at low heat for about 30 minutes
Notes
- To get a more rich flavor: Use smoked gouda instead of cheddar.
- To increase the nutritional value: Toss in spinach or diced bell peppers prior to slow cooking.
- To make a crisp topping layer Place the casserole that has been cooked onto a baking dish, then bake for five minutes.