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This is even tastier reheated! Amounts for half recipe in parentheses.
Pierogi Casserole
Author: Candace/Spend With Pennies
Ingredients
2 teaspoons butter (1 tsp)
1 onion diced (1/2 onion)
1 can condensed cream of mushroom soup (1/2 can)(I’ll use whole can next time)
1½ cups milk or ¾ cup *see note (3/4 cup or 3 oz) ( I used 1/3 cup sour cream, 3 oz milk)
1/4 tsp allspice, optional
½ teaspoon garlic powder (1/4 tsp)
2 pounds frozen pierogies about 28 pierogies, 2 bags (more or less would work) (1 bag)
1 ½ cup ham cooked and diced (3/4 cup)
1 ½ cup cheddar cheese shredded (3/4 cup)
1 Tablespoon fresh dill or parsley, for garnish, optional (1-1/2 tsp)
sour cream optional
Instructions
Preheat oven to 350°F. Grease a 9x13 pan.
In a medium skillet, melt butter on medium low. Add onion and cook until translucent, about 5 minutes.
Meanwhile, mix mushroom soup, milk, allspice, if using and garlic powder until smooth. Set aside.
Add pierogies to the casserole dish, arranging them carefully without overlapping. Sprinkle with cooked onion and ham.
Pour soup mixture over the entire pan, spreading to cover evenly. Sprinkle with cheese.
Bake for 1 hour. Garnish with fresh dill or parsley if desired. Serve with sour cream or your favorite pierogi garnishes.
Notes
*If you prefer less sauce, reduce milk to ¾ cup.
2-22-2023
Charlene’s notes 2-27-2023: I made a half recipe, accidentally forgot to add garlic powder. For the sauce I added 1/3 cup sour cream and added milk to equal 3/4 cup and added about 1/4 tsp allspice to it. Next time I’ll use the whole can of soup. This was very tasty and I would make it again.
Added note, when reheating place it in a shallow dish, cut it up a bit and put a tablespoon or so of water in it and microwave at full power for about 45-60 seconds. I sprinkled some Trader Joe’s Citrusy Garlic Seasoning on it and it was better that when I first made it.
Pierogi Casserole
Author: Candace/Spend With Pennies
Ingredients
2 teaspoons butter (1 tsp)
1 onion diced (1/2 onion)
1 can condensed cream of mushroom soup (1/2 can)(I’ll use whole can next time)
1½ cups milk or ¾ cup *see note (3/4 cup or 3 oz) ( I used 1/3 cup sour cream, 3 oz milk)
1/4 tsp allspice, optional
½ teaspoon garlic powder (1/4 tsp)
2 pounds frozen pierogies about 28 pierogies, 2 bags (more or less would work) (1 bag)
1 ½ cup ham cooked and diced (3/4 cup)
1 ½ cup cheddar cheese shredded (3/4 cup)
1 Tablespoon fresh dill or parsley, for garnish, optional (1-1/2 tsp)
sour cream optional
Instructions
Preheat oven to 350°F. Grease a 9x13 pan.
In a medium skillet, melt butter on medium low. Add onion and cook until translucent, about 5 minutes.
Meanwhile, mix mushroom soup, milk, allspice, if using and garlic powder until smooth. Set aside.
Add pierogies to the casserole dish, arranging them carefully without overlapping. Sprinkle with cooked onion and ham.
Pour soup mixture over the entire pan, spreading to cover evenly. Sprinkle with cheese.
Bake for 1 hour. Garnish with fresh dill or parsley if desired. Serve with sour cream or your favorite pierogi garnishes.
Notes
*If you prefer less sauce, reduce milk to ¾ cup.
2-22-2023
Charlene’s notes 2-27-2023: I made a half recipe, accidentally forgot to add garlic powder. For the sauce I added 1/3 cup sour cream and added milk to equal 3/4 cup and added about 1/4 tsp allspice to it. Next time I’ll use the whole can of soup. This was very tasty and I would make it again.
Added note, when reheating place it in a shallow dish, cut it up a bit and put a tablespoon or so of water in it and microwave at full power for about 45-60 seconds. I sprinkled some Trader Joe’s Citrusy Garlic Seasoning on it and it was better that when I first made it.