This is another recipe from my new Gooseberry Patch Slow Cookers, Casseroles & Skillets cookbook.
2-3 16.9oz pkgs. frozen favorite-flavor pierogies
1-1/2 to 2lbs. smokes pork sausage, sliced into bite sized pieces
26oz can of cream of mushroom soup
3-1/4 oz c. milk
2 to 3 c. shredded cheddar cheese
Bring a large saucepan of water to a boil; add pierogies & sausage. Cook for 5 to 7 minutes, until pierogies float; drain. Arrange mixture in a 13″ x 9″ glass baking pan, sprayed with non-stick spray. Blend soup and milk; pour over top. Top with cheese. Bake, uncovered, at 350 degrees for 30 minutes, or until soup is bubbly and cheese is lightly golden. Let stand for about 5 minutes before serving. Makes 8 servings.
I only had some onion & garlic chicken sausage, so that is what I used. And I used 2 bags of Poppy’s Onion & Potato pierogies. Also, I only had a 10oz can of cream of mushroom soup, so I used that mixed with 10oz of milk and I added a small can of sliced mushrooms as well. I thought the recipe was pretty good. I think the next time I might try it out with some crumbled bacon instead of the sausage.