Perogie Casserole

Casserole numero dos. Since I usually only make sweet things, I was a little out of my element. But did that stop me? Noo, I will persevere. I will try making meals that I have been too afraid to make before.

When I made croissants, I thought that that would be the hardest thing to do because it takes a lot of patience, and it is well known to be a hard feat. Because making a casserole?  Everyone knows how to make one, and I have only made one in my life. If I screw up on this, no one will trust my cooking ever again.

But I should have no problem with that now. This casserole was excellent. It was really, truly great. I think it was the crushed potato chips. I used them in my first casserole, and it was such a hit that I used them again in my second casserole. I know, there is always someone who wants to take the bag of crushed potato chips, and dump it in their mouth, but try saving it as a topping for casseroles, you won’t regret it.

I was actually surprised that I had some potato chips in my house. We barely buy potato chips, or pop. But it was because of the beach. Everyone brings chips to the beach. Everyone.

Actually, working at a grocery store makes me realize just how much pop and chips people eat. Hint: it’s a lot. You know those people stocking the shelves? I always know where to find them: the pop and chip aisle. Every time. No fail. Am I in the minority? Should I be buying more of these items? Maybe only the chips, and only for casseroles..

Perogie Casserole
printable recipe

What you’ll need:

• 14 to 18 perogies, frozen
• 1 tablespoon oil
• 1 large onion, diced
• 3/4 cup broccoli, chopped
• 1/2 cup white mushrooms, chopped
• 1/3 cup milk
• 1 10oz (284mL) can cream of mushroom soup
• 3/4 cup grated cheese
• 3/4 cup potato chips, crushed (I used sweet chili and sour cream chips)

Directions:

1. Bring a large saucepan of water to a boil. When the water is boiling, drop the frozen perogies in the water and remove when they are soft all the way through.
2. In a small skillet, heat up the oil. When the oil is hot, fry the onions, broccoli and mushrooms until the onions are golden. Remove from heat, and set aside.
3. Preheat the oven to 350˚F.
4. Line the bottom of a baking dish with the prepared perogies. Like so:
5. 
6. In a medium bowl, combine the vegetables, milk and mushroom soup until fully combined. Pour the mixture on top of the perogies. Sprinkle the top with cheese and potato chips.
7. Bake for 30 minutes.