Savory Slow-Cooked Crockpot Pierogi Casserole with Kielbasa Recipe - Beard and Bonnet

Ingredients

• 2 packages (16 oz/454 g) frozen potato and cheese pierogies
• 1 lb (454 g) kielbasa sausage, sliced into rounds
• 1 cup shredded cheddar cheese
• 1 can (10.5 oz/298 g) cream of mushroom soup
• 1 cup sour cream
• 1 cup chicken broth
• 1 medium onion, diced
• 1 tsp garlic powder
• Salt, to taste
• Pepper, to taste
• Fresh chives or green onions, chopped (for garnish)