Perogy Casserole

Growing up on the Prairies, I've come to respect the perogy. If you're from Saskatchewan, I think it's technically impossible not to know someone whose grandma makes the best perogies ever. Buying them at the store is sort of an embarrassment - I've never attempted to make them myself, but you can usually find a school fundraiser or a kindly "Baba" who will hook you up with the real deal!

A friend suggested that I make a perogy casserole, and tonight I finally had the ingredients on hand. I couldn't find the actual recipe she sent me, but I found lots on the internet and they all seem to follow the same guidelines - perogies, mushroom soup, onions, ham, cheese, etc. Here's how I adapted it a little to make it my own:

PEROGY CASSEROLE

20-24 frozen perogies

1/2 c. frozen peas

1 onion, diced

4-6 slices of bacon, chopped

1 can mushroom soup

1/2 c. milk

1 tbsp. Cheese Chives & Bacon dip mix

grated cheddar cheese

Lay perogies in a casserole dish and sprinkle frozen peas overtop. Sauté onion in a little butter until golden. Spread over perogies. Cook bacon and then sprinkle over the perogies. Combine milk, soup, and dip mix and pour over the perogies. Top with grated cheese, and bake at 350 F for 30 minutes.

This was spectacular! I can't believe I've lived this long without making this casserole. I don't think I'll eat plain old perogies ever again!