Crock Pot Pierogi Casserole with Kielbasa

Instructions:

1. Layer Ingredients:
   • In the slow cooker, layer half of the frozen pierogies, half of the kielbasa, half of the onion, and half of the cheese. Repeat the layers with the remaining ingredients.
2. Mix Sauce:
   • In a separate bowl, combine the cream of mushroom soup, sour cream, chicken broth, salt, and pepper. Mix well.
3. Pour Sauce:
   • Pour the soup mixture evenly over the layered ingredients in the slow cooker.
4. Cook:
   • Cover and cook on low for 4-6 hours, or until the pierogies are tender and heated through.
5. Serve:
   • Once cooked, gently stir before serving. Garnish with chopped green onions if desired.