In a large skillet, melt butter over medium heat. Add sliced kielbasa and chopped onion. Cook until the kielbasa is lightly browned and the onion is softened, about 5-7 minutes. Drain any excess grease.
2 tablespoons butter, 1 pound kielbasa sausage, 1 medium onion
In a large bowl, gently mix the thawed pierogies, cooked kielbasa and onion mixture, cream of mushroom soup, sour cream, milk, onion powder, garlic powder, salt, and pepper. Be careful not to break the pierogies.
1 (28 ounce) package frozen pierogies, 1 pound kielbasa sausage, 1 medium onion, 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup sour cream, 1/2 cup milk, 1 teaspoon dried onion powder, 1/2 teaspoon garlic powder, Salt and pepper
Grease the inside of your crockpot. Pour the pierogi mixture into the prepared crock pot, spreading it evenly.
Cover the crockpot and cook on low for 3-4 hours, or on high for 1.5-2 hours, or until the pierogies are heated through and the sauce is bubbly.
During the last 30 minutes of cooking, sprinkle shredded cheddar cheese over the top, if desired.
Shredded cheddar cheese
Garnish with fresh parsley before serving. Serve hot.
1/4 cup chopped fresh parsley
