Slow Cooker Pierogi Casserole
There are some dinners just made for the days when you want something warm, filling and ridiculously easy. This 4 Ingredient Slow Cooker Pierogi Casserole is the kind of meal. Frozen pierogies cook in a creamy, cheesy sauce with savoury sausage for a comforting dinner that’s like something you’d find at a family table on a chilly evening.
The prep work involved in this recipe is very minimal and I love that. There’s no need to boil the pierogies first, and no need for a long list of seasonings. Layer it all in the slow cooker, turn it on and let it do the work.
The pierogies are tender and the sauce is rich and creamy around them. You can add a sprinkle of green onion at the table if you like, but this easy casserole is plenty flavourful on its own.
Ingredients
1 package (16 oz) frozen potato and cheese pierogies
12 oz lean turkey kielbasa, sliced into rounds
1 can (10.5 oz) 98% fat-free cream of chicken soup
1/2 cup fat-free plain Greek yogurt
1/2 cup reduced-fat shredded cheddar cheese
1/2 cup fat-free chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Black pepper, to taste
Chopped green onions, optional
Instructions
Lightly spray the slow cooker with nonstick cooking spray.
Arrange the frozen pierogies and sliced turkey kielbasa in the slow cooker.
In a bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, onion powder, and black pepper.
Pour the mixture evenly over the pierogies and sausage.
Cover and cook on LOW for 3–4 hours, until heated through and tender.
Stir in the Greek yogurt and reduced-fat cheddar during the last 15 minutes.
Garnish with chopped green onions, if desired, and serve warm.
WW Points
Estimated 6–9 WW Points per serving, based on 6 servings.
