1 (10.5 ounce) can condensed cream of chicken soup
1 cup sour cream
1/2 cup milk
1 teaspoon dried onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups shredded cheddar cheese, divided
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
In a large bowl, combine the sliced kielbasa, frozen pierogi, condensed soup, sour cream, milk, onion powder, garlic powder, and black pepper. Mix gently until all ingredients are coated.
Stir in 1 1/2 cups of the shredded cheddar cheese into the mixture.
Spread the pierogi mixture evenly into the prepared baking dish.
Bake for 35 to 40 minutes, or until the pierogi are tender and the casserole is bubbly.
Remove the dish from the oven. Sprinkle the remaining 1/2 cup cheddar cheese and the mozzarella cheese over the top.
Return the dish to the oven and bake for another 5 to 7 minutes, until the cheese is melted and lightly golden brown.
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, if desired.
Notes
For a slow cooker option, combine all ingredients except the top layer of cheese. Cook on low for 4 to 5 hours or on high for 2 to 3 hours. Sprinkle the remaining cheese on top during the last 15 minutes of cooking.
You can substitute the cream of chicken soup with cream of mushroom soup for a different flavor profile.
If you want a richer flavor, use farmer’s cheese or cream cheese mixed with the sour cream.