A comforting, creamy slow cooker casserole where frozen pierogi cook in a rich mushroom sauce with onions and optional mushrooms.
Print
Pin
Calories: 420kcal
Equipment
- Slow Cooker
- Mixing Bowl
- whisk
Ingredients
- 1 bag (16 oz) frozen pierogi (cheese or potato)
- 1 large onion, sliced
- 8 oz mushrooms, sliced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk or broth
- 2 tbsp butter
- salt and pepper to taste
- fresh parsley or chives for garnish (optional)
Instructions
- Place sliced onions and mushrooms in the bottom of the slow cooker.
- Arrange frozen pierogi on top without thawing.
- Whisk together cream of mushroom soup, sour cream, and milk or broth until smooth.
- Pour the creamy sauce evenly over the pierogi and vegetables.
- Dot the top with butter and season with salt and pepper.
- Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2.5 hours until pierogi are tender and sauce is bubbly.
- Gently stir before serving and garnish with parsley or chives if desired.
Notes
For extra creaminess, stir in 1 cup shredded cheddar or Swiss cheese during the last 15 minutes of cooking. Add bacon bits or fresh herbs before serving for added flavor.
Nutrition
Calories: 420kcal | Carbohydrates: 48g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 45mg | Sodium: 820mg | Potassium: 320mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12IU | Vitamin C: 8mg | Calcium: 15mg | Iron: 10mg