# Ingredient List:
→ Main Ingredients
01 - 2 packages (32 oz) frozen potato and cheese pierogi
02 - 1 lb kielbasa, sliced into ½-inch rounds
03 - 1 medium yellow onion, thinly sliced
04 - 2 cups shredded cheddar cheese
→ Sauce
05 - 1 can (10.5 oz) condensed cream of mushroom soup
06 - 1 cup sour cream
07 - ½ cup milk
08 - ½ teaspoon garlic powder
09 - ¼ teaspoon black pepper
→ Topping
10 - 2 tablespoons chopped fresh chives or parsley
# Directions:
01 - Lightly grease the insert of a 6-quart slow cooker with butter or cooking spray.
02 - Arrange half of the frozen pierogi on the bottom of the prepared slow cooker.
03 - Top the pierogi with half of the sliced kielbasa and half of the sliced onions.
04 - Sprinkle 1 cup of shredded cheddar cheese over the kielbasa and onions.
05 - Repeat layers with remaining pierogi, kielbasa, onions, and the remaining 1 cup of cheddar cheese.
06 - In a medium bowl, whisk together the cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until smooth and well combined.
07 - Pour the sauce evenly over all layered ingredients in the slow cooker.
08 - Cover and cook on LOW for 4 hours, or until the casserole is heated through and bubbly.
09 - Garnish with chopped fresh chives or parsley before serving.
