Shannon O's Perogies Done Casserole Style
By: Shannon O
Published: Sunday, February 28, 2010 - 10:00am

Ingredients




1 bag of frozen perogies, boiled
1/2 package of a  of bacon, cooked and crumbled into bits
1 medium Spanish onion, sliced and caramelized
1 cup of shredded or grated cheddar cheese
A few turns of freshly cracked pepper from your peppermill (to taste)

Preparation

1 Directions: 2 Preheat oven to 350 F 3 Combine perogies with crumbled bacon, caramelized onion and ¾ of a cup of cheese, add to a casserole dish 4 Top with remainder of cheese and pepper 5 Put the perogie casserole into preheated oven and  cooked until heated through and the cheese is melted and bubbling (if all ingredients are still warm this should only take 10-15 mins) 6 Serve with some sour cream on the side for dipping

About


I love perogies (can also be spelled pierogies) on their own with a little sour cream for dipping, but my recipe for Perogies Done Casserole Style brings these beautiful boiled dumplings to a whole other level of heaven! It’s so simple, but so good.
Ingredients:
1 bag of frozen perogies, boiled
½ of a package of bacon, cooked and crumbled into bits
1 medium Spanish onion, sliced and caramelized
1 cup of shredded or grated cheddar cheese
A few turns of freshly cracked pepper from your peppermill (to taste)
Directions:
   1. Preheat oven to 350 F
   2. Combine perogies with crumbled bacon, caramelized onion and ¾ of a cup of cheese, add to a casserole dish
   3. Top with remainder of cheese and pepper
   4. Put the perogie casserole into preheated oven and  cooked until heated through and the cheese is melted and bubbling (if all ingredients are still warm this should only take 10-15 mins)
   5. Serve with some sour cream on the side for dipping
Perfection!
Kitchen Confessions
My husband loves this recipe; every time I make it for him he asks why we don’t have it more often.
Perogies done casserole style is inspired by, believe it or not my University cafeteria. In my first year of University I lived in residence and every Wednesday they would serve perogies with caramelized onions for lunch that on its own was great, I looked forward to it every week.
One day I got the bright idea to stop by the salad bar get some shredded cheddar cheese to add it to my perogies and onions.
Then later when I was cooking in my own kitchen I recreated this one night for dinner. My husband came up with the brain wave to add the bacon because he strongly believes that bacon makes everything better and in this case he is most certainly correct!
The first time I made it, I knew this recipe was a keeper. Every once in a while I bring leftover casserole style perogies for lunch, and I’m always asked, “What is that? It looks and smells amazing how did you make it?” When the ladies at work replicate this recipe they all get rave reviews.
Give it a try and let me know what you think.
Enjoy,
Shannon O