Ingredients:

  • 1 package (16 oz) frozen potato and cheese pierogies
  • 1 lb kielbasa, sliced into rounds
  • 2 cups sauerkraut, drained and rinsed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded sharp cheddar cheese
  • 1 can (10.5 oz) cream of mushroom soup
  • ½ cup sour cream
  • Salt and pepper to taste

Instructions:

  1. Prepare the ingredients by slicing the kielbasa into rounds, chopping the onion finely and mincing the garlic.
  2. In a large crockpot, add half of the frozen pierogies to form an even layer on the bottom.
  3. Spread half of the drained sauerkraut over the pierogies evenly.
  4. Layer half of the sliced kielbasa over the sauerkraut followed by half of your chopped onions and minced garlic.
  5. Repeat layering with remaining ingredients—pierogies, sauerkraut, kielbasa, onions, and garlic until all components are used up.
  6. In a separate bowl mix together cream of mushroom soup with sour cream until well combined; season with salt and pepper to taste.
  7. Pour this sauce mixture evenly over all layers in your crockpot making sure to cover everything completely.
  8. Cover with lid and cook on low for about six hours or high for about three hours until heated through and flavors meld together nicely.
  9. If you like your cheese melted throughout rather than just on top stir in shredded cheddar during last hour of cooking if on low or last thirty minutes if cooking on high.
  10. Once done cooking let it sit for about ten minutes before serving so that it cools slightly; this helps set everything together better when scooping out portions!