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PIEROGIE CASSEROLE 6 tbsp butter 1 head cabbage, chopped 1 onion, chopped 1 lb bacon 4 (16.9 ounce) packages frozen pierogies Melt 3 tbsp of butter in a large pot over medium heat. Stir in the cabbage, onion, and garlic. Cook until tender. Cook bacon in a skillet. Drain fat. Cut the bacon into bite-sized pieces. Cook pierogies until they float to the top; drain. Place the remaining 3 tbsp of butter into a slow cooker. Combine into the slow cooker. Cook on Low for 3 hours before serving.
This slow cooker potato corn soup is an easy and deceptively healthy recipe that gets a boost of creaminess from Almond Breeze almond beverage, and a touch of heat from jalapenos! Only 160 calories/bowl!