Perogy & Vegetable Casserole

An easy recipe to transform frozen perogies into a cheesy and comforting side dish.

INGREDIENTS

• 1 bag/box (about 900 grams) frozen perogies
• 2 cups frozen mixed vegetables, any kind
• 1 can (284 mL) cream mushroom soup
• 1 cup milk
• 1 cup shredded cheese

PREPARATION

1. Preheat oven to 350° F. Oil a 9” x 13” inch baking dish.
2. Cover the bottom of pan with frozen perogies. Top with the frozen vegetables.
3. In a bowl, stir together the mushroom soup and milk till smooth.
4. Pour the mushroom soup mixture over the casserole.
5. Cover with foil.
6. Bake for 60 minutes. Remove the foil, if dry, add some milk. Sprinkle with shredded cheese.
7. Cook without the foil for another 15-30 minutes or until the perogies are cooked and the cheese is golden brown.