Slow Cooker Pierogi and Sausage Casserole
This Slow Cooker Pierogi and Sausage Casserole is creamy, cozy comfort food made with frozen pierogies, smoky sausage, and a simple sauce. With no thawing or browning required, it is an easy dinner for busy nights.
INGREDIENTS:
1 16- to 24-ounce bag frozen potato pierogies straight from the freezer; no thawing
1 12- to 14-ounce package smoked sausage or kielbasa sliced into about 1/2-inch rounds
1 10.5-ounce can condensed cream of mushroom soup
1 cup low-sodium chicken broth
nonstick cooking spray for the slow cooker
salt and black pepper if needed at the end
DIRECTIONS:
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray.
Put the frozen potato pierogies in an even layer across the bottom of the slow cooker, allowing them to overlap slightly but avoiding one large frozen pile.
Scatter the sliced smoked sausage or kielbasa over the pierogies, spreading it around evenly.
In a small bowl or large measuring cup, whisk together the condensed cream of mushroom soup and the chicken broth until smooth.
Pour the soup and broth mixture evenly over the pierogies and sausage, lightly coating most of the dumplings without stirring.
Cover and cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 hours, until the pierogies are tender, heated through, and the sauce is bubbling.
Gently stir the cooked casserole so the pierogies and sausage are coated in the creamy sauce …
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