Crockpot Pierogi Casserole With Kielbasa

Instructions

1. 1
   In a medium bowl, whisk together the cream of mushroom soup, cream cheese, milk, garlic powder, and black pepper until mostly smooth.
2. 2
   Spray the inside of your slow cooker with nonstick spray. Layer half the frozen pierogies on the bottom, then half the kielbasa and half the onion.
3. 3
   Spread half of the creamy sauce over this layer, and sprinkle with half of the cheddar cheese.
4. 4
   Repeat with the remaining pierogies, kielbasa, onion, sauce, and cheddar cheese.
5. 5
   Cover and cook on low for 4 hours or on high for 2 hours, until the casserole is hot, bubbly, and the pierogies are tender.
6. 6
   Garnish with chopped parsley before serving. Enjoy!