Ingredients
Scale
- 12 pierogi (potato and cheese)
- 1 lb kielbasa, sliced
- 1 onion, diced
- 2 cups sauerkraut, drained
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup chicken broth
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- In a crockpot, layer half of the sauerkraut on the bottom.
- Place half of the pierogi on top of the sauerkraut.
- Add half of the kielbasa and onion.
- Sprinkle half of the cheddar cheese over this layer.
- Repeat the layers with the remaining ingredients, finishing with cheese on top.
- Pour chicken broth over the entire casserole.
- Cover and cook on low for 6-7 hours or until the pierogi are tender.
- Top with sour cream before serving and garnish with chopped parsley if desired.
Notes
Consider using homemade pierogi for better flavor. Adjust seasonings to your liking.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Polish
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg