# What You'll Need:
→ Main Ingredients
01 - 2 packages frozen potato and cheese pierogi (16 oz each)
02 - 1 lb kielbasa, sliced into 1/2-inch rounds
03 - 1 medium yellow onion, thinly sliced
04 - 2 cups shredded cheddar cheese
→ Sauce
05 - 1 can condensed cream of mushroom soup (10.5 oz)
06 - 1 cup sour cream
07 - 1/2 cup whole milk
08 - 1/2 teaspoon garlic powder
09 - 1/4 teaspoon black pepper
→ Topping
10 - 2 tablespoons chopped fresh chives or parsley (optional)
# Method:
01 - Lightly grease the insert of a 6-quart slow cooker to prevent sticking.
02 - Arrange half of the frozen pierogi evenly on the bottom of the slow cooker.
03 - Top 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 with remaining pierogi, kielbasa, onions, and the second cup of cheese.
06 - In a medium bowl, whisk together cream of mushroom soup, sour cream, milk, garlic powder, and black pepper until smooth and fully incorporated.
07 - Pour the sauce evenly over all layered ingredients, ensuring even distribution throughout.
08 - Cover the slow cooker and cook on LOW setting for 4 hours, or until the casserole is heated through and the sauce is bubbly.
09 - Garnish with chopped chives or parsley if desired, then serve immediately.
