Pierogi & Kielbasa Crockpot Casserole
Ingredients:
- Three packages of Hapanowicz or Pulaski Cheese Pierogi (Freeze them)
- Four cups of chicken broth
- One 8-ounce block of cream cheese
- One cup of shredded cheddar cheese
- One pound of Hapanowicz or Pulaski Kielbasa, sliced
- Salt and pepper to taste
Instructions:
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Combine Ingredients in Crockpot: In a 4-6 quart crockpot, combine three cups of chicken broth, Hapanowicz Pierogi (Frozen), sliced Hapanowicz Kielbasa, and shredded cheddar cheese. Stir to ensure everything is evenly distributed.
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Cook the Casserole: Set the crockpot to cook on high for 3-4 hours or low for 6 hours, allowing the flavors to meld together and the pierogi to soften.
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Prepare Cream Cheese Mixture: About 30 minutes before the end of the cooking time, warm the block of cream cheese with the remaining one cup of chicken broth. This can be done in the microwave or on the stovetop. Whisk until smooth.
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Final Assembly: Pour the cream cheese mixture into the crockpot, stirring well to integrate. Sprinkle the remaining cheddar cheese over the top, cover, and cook on low for an additional 30 minutes until the cheese is melted and the casserole is creamy.
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Serve: Serve the casserole hot. Garnish with sliced green onions for a pop of color and a mild oniony crunch, if desired.
This comforting crockpot casserole, featuring Hapanowicz Pierogi and Kielbasa, offers rich, cheesy flavors that are perfect for family dinners or potlucks!