Perogie Casserole

Name: Perogie Casserole
Ingredients: 1 (16 ounce) box frozen potato and onion pierogies; 1 (10 1/2 ounce) can condensed cream of mushroom soup (reduced sodium & fat); 3 garlic cloves, chopped; 14 cup milk; 1 cup baby spinach leaves (packed); 12 cup swiss cheese, shredded (or provolone); pepper (to taste); 12 teaspoon paprika

8 ingredients

9 steps

Ingredients

1 (16 ounce) box frozen potato and onion pierogies
1 (10 1/2 ounce) can condensed cream of mushroom soup (reduced sodium & fat)
3 garlic cloves, chopped
14 cup milk
1 cup baby spinach leaves (packed)
12 cup swiss cheese, shredded (or provolone)
pepper (to taste)
12 teaspoon paprika

Directions

1

Preheat oven to 350 degrees.
2

Spray 8x8 glass casserole with non-stick cooking spray.
3

Pour condensed soup into dish add milk, chopped garlic, pepper (to taste).
4

Stir well.
5

Add in baby spinach stir to coat.
6

Add perogies and stir to coat.
7

Top with shredded swiss cheese and sprinkle with with paprika.
8

Cover with foil and bake 40 minutes.
9

Remove from oven, remove foil and return to oven until cheese is bubbly and melted (about 8-10 more minutes).