Perogie Casserole

by Jason and Carrie Resch

  • 1 tbsp butter
  • 1 onion, chopped
  • 1 green pepper, diced (optional)
  • 16 to 20 frozen perogies
  • 2 cups cooked ham, diced
  • ½ cup milk
  • 1 (10 oz) can mushroom soup
  • cheddar cheese, shredded (desired amount)

In a skillet, melt butter; sauté the onions and green pepper. In a medium casserole dish, combine frozen perogies, onions, green peppers and ham. Combine milk and mushroom soup and pour over casserole. If you are using a large bag of frozen perogies increase your milk and mushroom soup mixture so that the perogies are covered in a sauce. Top with desired amount of shredded cheese. Bake at 350°F for 30 to 40 minutes.

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