Crock Pot Cheesy Pierogi & Kielbasa Casserole

THE COUNTRY COOK (1)
16Ingredients
60Minutes

Ingredients

US|METRIC
  • 4 cups chicken broth (divided use)
  • 32 ounces pierogies (frozen, cheddar or onion)
  • 2 cups shredded cheddar cheese (divided use)
  • 1 pound kielbasa (smoked Polska)
  • salt
  • pepper
  • 8 ounces cream cheese (softened to room temp.)
  • sliced green onions (for serving)
  • 4 cups chicken broth (divided use)
  • 32 ounces pierogies (frozen, cheddar or onion like Mrs. T's brand)
  • 2 cups shredded cheddar cheese (divided use)
  • 1 pound kielbasa (smoked Polska)
  • salt
  • pepper
  • 8 ounces cream cheese (softened to room temp.)
  • sliced green onions (for serving)
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    Reviews(1)

    Petra Diefenbach a year ago
    I wouldn’t make this again. Needs alterations to make it taste better. Pierogies stuck to slow cooker. The middle of the slow cooker the pierogies were mushy. When it cooked there was a ton of liquid I assume because the pierogies are frozen. I would try this again but in the oven and I would change the sauce. Needs to taste more like sour cream.

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