This is the kind of stick-to-your-ribs supper that feels like a hug in a bowl, especially on a cold February night when the wind is rattling the windows. Frozen pierogies and kielbasa are old Midwest pantry friends—hearty, humble, and dependable. Here they cozy up in the slow cooker with just two more ingredients to turn into a bubbling casserole of pillowy dumplings, smoky sausage, and gooey cheese. It’s the sort of simple comfort food our mothers and grandmothers leaned on when there was work to be done and not much time to fuss, but everyone still needed something warm and satisfying at the end of the day.
Spoon this cheesy pierogi and kielbasa casserole into deep bowls and let it stand as the star of the meal. It’s plenty hearty on its own, but a simple green side—like steamed green beans, a tossed salad, or even a scoop of tangy sauerkraut—helps balance the richness. Warm dinner rolls or a slice of buttered rye bread are nice for catching any extra cheesy sauce. A glass of cold milk, apple cider, or a light beer pairs well with the smoky sausage and creamy dumplings.
Slow Cooker Pierogi & Kielbasa Casserole
Ingredients
2 (16-ounce) boxes frozen potato-and-cheese pierogies
1 (14-ounce) ring kielbasa, sliced into 1/2-inch coins
2 cups heavy cream
2 cups shredded sharp cheddar cheese, divided
1 (14-ounce) ring kielbasa, sliced into 1/2-inch coins
2 cups heavy cream
2 cups shredded sharp cheddar cheese, divided
Directions
Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a little butter so the cheesy sauce doesn’t stick too much.
Spread one box of frozen pierogies in an even layer on the bottom of the slow cooker. It’s fine if they overlap a bit; keep them in a single, fairly even layer so they cook evenly.
Scatter half of the sliced kielbasa over the pierogies, tucking some pieces down between them so you get a little sausage in every scoop later.
Sprinkle 1 cup of the shredded cheddar cheese evenly over the kielbasa and pierogies.
Repeat the layers with the second box of frozen pierogies, the remaining sliced kielbasa, and another 1/2 cup of the shredded cheddar, reserving the last 1/2 cup of cheese for the end.
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