Perfect Pierogi Casserole
This Perfect Pierogi Casserole might remind you of the casseroles your mom used to make, with canned cream of mushroom soup. Maybe she didn’t make the casserole with pierogies, but it’s the same idea.
Makes 4-6 servings.
- 16 – 20 perogies
- 1 onion, chopped
- 1/4 cup milk
- 1 tbsp. butter or margarine
- 1/2 cup cooked ham or kobassa, diced
- 1 green pepper, diced
- 1/4 cup cheddar cheese, shredded
- 10 oz. can condensed mushroom soup
- Optional: Crumbled bacon
In a small skillet melt butter or margarine and sauté onion and green pepper for 5 minutes. In a medium size casserole dish, combine perogies, onion, green pepper, and ham. Combine milk and mushroom soup and pour over casserole. Top with cheddar cheese.
Bake 35 minutes at 175ºC (350ºF). Top with crumbled, cooked bacon if using. (Don’t add it before you bake or it will burn.)
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