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

4 serv.

frozen potato pierogies (whichever flavour you like, I use potato and cheese)16 -20
onion↗1
finely chopped
garlic cloves↗2
crushed
margarine↗1 tablespoon
turkey bacon↗1⁄2 cup
chopped
green pepper↗1
diced (optional)
milk↗1⁄4 cup
condensed mushroom soup10 ounces
low-fat sour cream↗1⁄4 cup
aged cheddar cheese↗1⁄4 cup
shredded

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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