Perogy Casserole

Perogy Casserole:

24 potato & cheese perogies 

1 tin mushroom soup

 355 ml  milk (equal to mushroom soup)

Salt & Pepper to taste

1 cup shredded marble cheese

1 small onion, diced 

2 tbsp olive oil OR butter

2 cups cooked ham, bacon, meatballs  or farmer sausage cut into bite sized pieces. 

Cook perogies in boiling water for about 5 minutes. Meanwhile saute your diced onions in olive oil or butter until tender. 

 Drain the perogies. Place in a greased casserole dish. Sprinkle the onions, desired meat and shredded cheese on top of the perogies. 

 Mix together milk, mushroom soup and salt & pepper. Pour on top of the perogies. 

Cover and bake @ 350 for about 30 minutes or until bubbly and heated through. 

This recipe can easily be doubled.

I like to make an extra one to put into my freezer. If you are doing this you want to put it into the freezer before baking.

For any of my Mennonite friends: if you have any extra schmaunt fat (cream gravy) it tastes amazing mixed in with the mushroom soup mixture!