Hearty Pierogie Casserole

This is another recipe from my new Gooseberry Patch Slow Cookers, Casseroles & Skillets cookbook. 

Ingredients:
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.