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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a from memory version of a recipe I came across (and subsequently added to) from the back of a box of frozen perogies. It's certainly a comfort food and is quick to prepare and full of taste. Ingredients:
1 (16 ounce) box frozen potato and onion pierogies |
1 (10 1/2 ounce) can condensed cream of mushroom soup (reduced sodium & fat) |
3 garlic cloves, chopped |
1/4 cup milk |
1 cup baby spinach leaves (packed) |
1/2 cup swiss cheese, shredded (or provolone) |
pepper (to taste) |
1/2 teaspoon paprika |
Directions:
1. Preheat oven to 350 degrees.
2. Spray 8x8 glass casserole with non-stick cooking spray. Pour condensed soup into dish add milk, chopped garlic, pepper (to taste). Stir well. Add in baby spinach stir to coat. Add perogies and stir to coat.
3. Top with shredded swiss cheese and sprinkle with with paprika.
4. Cover with foil and bake 40 minutes. Remove from oven, remove foil and return to oven until cheese is bubbly and melted (about 8-10 more minutes).
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