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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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! 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.
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