Perogies Calypso

I needed something to do with left over frozen perogies. I had 5 bags in the freezer with about 6-10 perogies in each one so decided to make them into a casserole. I had about 3 different flavours of perogies and they all blended. It turned out very well; my company named it. They said it was very good. This is handy and filling. I think it would be even better if I used sour cream instead of canned milk. I will have to try it like that next time because they all said, yes, make it again.

• Ready In: 1 hr 30 mins
• Serves: 8
• Yields: 1 9x13 casserole

Ingredients

• 30 -50  frozen  pierogies, thawed, uncooked
• 12  slices bacon, cooked to bacon bits
• 1⁄2 onion, chopped and sauted 'til clear
• 2 (10 1/2ounce) cans  tomato soup
• 3⁄4 cup canned milk
• 1  cup cheddar cheese, grated

Directions

1. Arrange perogies in a 9" x 13" pan so they are touching.
2. Sprinkle bacon bits over top.
3. Sprinkle sauted onions over top of bacon bits.
4. Top with any remaining perogies.
5. Mix the soups and milk together and pour evenly over top.
6. Sprinkle grated cheese over all.
7. Bake, covered, for 1 hour at 350 degrees Fahrenheit.