Crockpot Pierogi Casserole with Kielbasa

Ingredients:

24 frozen potato and cheese pierogies
1 lb turkey kielbasa, sliced
1 cup shredded cheddar cheese
1 cup sour cream
1 can (10.5 oz) cream of mushroom soup
1/2 cup chicken broth
1/2 cup diced onions
1/4 cup butter, melted
Salt and pepper to taste
2 tbsp parsley, chopped (for garnish)

Instructions:

Prepare the Casserole:

In a large bowl, combine the sour cream, cream of mushroom soup, chicken broth, melted butter, diced onions, salt, and pepper. Mix until well combined.
Layer the Ingredients:

In the bottom of the crockpot, spread half of the pierogies in an even layer.
Top with half of the sliced kielbasa.
Pour half of the creamy mixture over the pierogies and kielbasa.
Sprinkle with half of the shredded cheddar cheese.
Repeat Layers:

Add the remaining pierogies, followed by the remaining kielbasa. Pour the rest of the creamy mixture on top and finish with the remaining cheddar cheese.
Cook:

Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the pierogies are tender and the cheese is melted and bubbly.
Serve:

Once cooked, give the casserole a gentle stir. Garnish with chopped parsley before serving.
Enjoy!