Perogy Casserole

By Guild Admin, February 22, 2011 1:53 pm

Perogy Casserole

2 lbs frozen perogies

1 can cream of mushroom soup

1 cup sour cream

¼ cup milk

1 small onion finely chopped

1 cup grated cheddar cheese

Spread frozen perogies in an ungreased 9” x 13” casserole dish.  Sauté the onions in butter until soft.  Spread over the perogies.  Combine soup, sour cream and milk in a separate bowl then pour over casserole.  Sprinkle with cheese.  Bake uncovered at 350 F for 40-45 minutes.

Gerry Powell

Printable page

Leave a Reply

You must be logged in to post a comment.