Description
Pumpkin Pecan Cobbler is a rich and comforting casserole layered with tender pierogies, smoky kielbasa, and creamy cheese sauce slow cooked to perfection.
Ingredients
Scale
- 1 (32 oz) bag frozen cheddar pierogies
- 1 lb kielbasa sausage, sliced
- 1 small onion, diced
- 2 cups shredded sharp cheddar cheese
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 tablespoons butter, cubed
- Cooked bacon bits (optional)
- Sautéed mushrooms (optional)
- Fresh parsley for garnish (optional)
Instructions
- Spray crockpot with nonstick spray.
- Add half of the frozen pierogies to the bottom.
- Layer with half the sliced kielbasa.
- Add half the diced onion.
- Sprinkle half the shredded cheddar cheese.
- Repeat layers with remaining pierogies, kielbasa, onion, and cheese.
- In a bowl, combine cream of mushroom soup, sour cream, chicken broth, garlic powder, and black pepper.
- Stir until smooth.
- Pour sauce evenly over layered ingredients.
- Dot the top with butter cubes.
- Cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours until pierogies are tender and cheese is melted.
- Stir gently before serving.
- Garnish with parsley, bacon bits, or sautéed mushrooms if desired.
Notes
No need to thaw pierogies before cooking. Stir gently at the end to keep pierogies intact and evenly coated with sauce.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg