Lazy Perogies Casserole

Submitted by Claire_Beauchamp in

"This is a big hit at my house and the first time I made it, my son asked me why I hid this from them and why didn't I ever make it before. It's extremely filling though so watch out! One tip is to make sure you start with thawed perogies. Usually when I start making it, I throw the bag into cold water before hand. Also you can substitute real bacon or ham instead of turkey bacon. I don't use the pepper but that's due to my kids' preference so it might be really good!"

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4-6

ingredients

• 16 -20 frozen potato pierogies (whichever flavour you like, I use potato and cheese)
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon margarine
• 1⁄2 cup turkey bacon, chopped
• 1 green pepper, diced (optional)
• 1⁄4 cup milk
• 10 ounces condensed mushroom soup
• 1⁄4 cup low-fat sour cream
• 1⁄4 cup aged cheddar cheese, shredded

directions

1. In a small skillet melt butter or margarine and sauté onion, garlic, turkey bacon and green pepper for 5 minutes.
2. In a medium size casserole dish, combine thawed perogies, onion, turkey bacon and green pepper.
3. Combine milk, mushroom soup and sour cream in a bowl.
4. Pour over perogie mixture.
5. Top with cheddar cheese.
6. Bake covered for 35 minutes at 175ºC (350ºF), then the last 10 minutes, bake uncovered. Or microwave until heated through.

Reviews

[Jackie A.]

I haven't made it yet but had it at a friends place and loved it,she uses frozen perogies but bakes for an hr

 

[Dying2Live]

I thought this was just ok, it takes awhile to thaw frozen peroies too so it did not go together as quickly as I anticipated. My family wasn't to thrilled with it either.

 

[celiavolpe]

This recipe was awesome. My kids love perogies. I wanted to do something different with them when I found this recipe. I just "lightned" it up a bit more with fat free sour cream and fat free cheddar cheese. It was still rich and creamy and there was no leftovers . It was also very easy to make. Thanx for the great recipe! It's a keeper!