Cheesy Perogies Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (28 ounce) bag potato pierogies (I don't know the typical size of a medium sized bag of perogies, you can use any flavour)
  • 1
    (10 1/2 ounce) can cream of mushroom soup or (10 1/2 ounce) can cream of celery soup
  • 12
    cup cream (also, you may add some of a small tub of sour cream if you wish) or 1/2 cup milk (also, you may add some of a small tub of sour cream if you wish)
  • 2
    tablespoons lemon juice
  • 1 12
    tablespoons garlic powder (I like lots)
  • 1
    teaspoon black pepper
  • 34
    teaspoon paprika
  • 1
    whole diced red pepper
  • diced onion (as much as you want)
  • grated cheese (i prefer marble)
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DIRECTIONS

  • Grease 9x13 glass baking pan.
  • Layer perogies (frozen) on bottom of pan.
  • In a large bowl, mix soup, milk/cream, lemon juice, garlic powder, paprika, pepper. Mix well.
  • Add diced pepper and onion.
  • Pour over perogies.
  • Top with cheese and more peppers if you wish.
  • Cover dish with tin foil and bake at 350F until done. (I believe it took almost an hour).
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