Cheesy Perogies Casserole
This hearty Canadian casserole is a nostalgic favourite. Frozen potato pierogies are layered in a dish and covered with a creamy mixture of soup, dairy, lemon juice, and spices, along with diced peppers and onion. Topped generously with grated cheese, it bakes until hot and bubbly. It's a straightforward, satisfying meal perfect for feeding a group.
Ingredients
- 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 1 (10 1/2 ounce) can cream of celery soup
- 1/2 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 1/2 tablespoons garlic powder (I like lots)
- 1 teaspoon black pepper
- 3/4 teaspoon paprika
- 1 whole diced red pepper
- diced onion (as much as you want)
- grated cheese (i prefer marble)
Method
- Lightly grease a 9x13 inch glass baking dish.
- Arrange the frozen pierogies in a single layer across the base of the prepared dish.
- Combine the cream of mushroom soup, milk or cream, lemon juice, garlic powder, paprika, and black pepper in a large mixing bowl. Stir thoroughly.
- Stir the diced red pepper and onion into the creamy soup mixture.
- Pour this combined mixture evenly over the layer of pierogies.
- Sprinkle the grated cheese over the top, adding extra diced peppers if desired.
- Cover the dish tightly with aluminium foil and bake at 350F for almost an hour.
Nutrition (per serving)
Sodium329500 mg
Recipe details
CategoryCanadian
AuthorAnj 15
