Casseroles are my go-to dish when I have a busy day ahead of me! They’re simple to make and Brion & I just love them. You can prep them ahead of time and then just pop them in the oven for a nice hot meal that is ready when you are or cook them and reheat in the microwave.
This perogy casserole makes life simpler by relying on frozen perogies. This recipe starts with ingredients you may already have in your kitchen, such as frozen perogies (either store bought or homemade), onions, bacon, Alfredo sauce and cheese. The onions, bacon and perogies are browned in a skillet along with some garlic, then layered into a casserole dish with the Alfredo sauce. The final step is a generous amount of cheddar cheese. Bake your casserole until golden brown, then dinner is served.
There are a lot of flavors of frozen perogies in grocery stores these days that you can try this casserole with such as cheese, onion, potato, garlic, bacon, etc. All of which will help switch up the flavor to keep it a little new and different each time you make it.
Perogies are truly one of the world’s best comfort foods and as an added bonus, casseroles are an inexpensive way to stretch those food dollars and still taste delicious.
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- 6 slices bacon, thinly sliced
- 1 leek, sliced thin, use both green & white parts
- 1 tsp garlic, minced
- 18 frozen perogies
- 150 gm smoked or garlic sausage, thinly sliced
- 1 cup alfredo sauce or more (personal preference) I prefer bottled CLASSICO 25% less fat
- 140 gm (about 1 1/4 cups) extra old white cheddar, shredded
- 3 Tbsp green onions, sliced
Ingredients
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- Preheat oven to 375 F.
- In a saucepan over medium high heat, cook bacon for 4-5 minutes or until slightly crisp. Remove from pan & drain on paper towel.
- In a pot of boiling, salted water cook perogies for about 3 minutes. Drain. With a spatula gently stir perogies with a TINY bit of butter just to keep them from sticking to each other.
- In the saucepan with bacon drippings, place onion & sauté until translucent. Add garlic & sausage; sauté for a couple of minutes. Remove from pan to a dish. Add half of the perogies to the pan & cook for 3-4 minutes per side or until browned. Repeat the process with remaining perogies. Place bacon, onions & garlic in the pan & stir to combine.
- Spread 1/3 cup of the alfredo sauce over the bottom of a 9 x 9-inch baking dish. Place 1/2 of the perogy mixture on top of the sauce.
- Add another 1/3 cup of the sauce, then use the remaining perogy mixture to create another layer. Spread the remaining alfredo sauce over the top of the perogy mixture, then top the casserole with shredded cheese. Bake for 15 minutes or until cheese has melted & started to brown.
- Top with green onions & serve.