Perogie Casserole Recipe
A perogie is a stuffed dough...a dumpling. It is most popularly stuffed with any combination of cheese, potatoes, sauerkraut, bacon, onions, or meat, but you can also make a sweet version with blueberries and strawberries. Once the dough is made and the perogies are stuffed, the dumplings are boiled until they float. They can be eaten boiled, fried, or baked, depending on your taste.
Perogies are a traditional dish that originated in Eastern European countries of Slavic descent and are spelled in a variety of ways including perogie and pyrogy. They are usually served as a side dish to other Slavic foods, like stuffed cabbage.
In my household we eat perogies often, and it is nice to change up how they are served. I had heard of people serving perogies in a casserole and decided to try it for myself. I am very satisfied with the result. This recipe is a great alternative to a very popular food, and cooking them this way creates a hearty dish that is transformed from an accompaniment into a main course.
- 4 cups onion soup, (or any soup of your choice)
- 3 cups ground beef
- 25 -30 perogies, use frozen or fresh
- 1 yellow onion, chopped
- 3 cups cheddar cheese, grated
- 4 tablespoons parmesan cheese, grated
- 2 green scallions, chopped
- 6 strips of cooked bacon, minced
- Preheat the oven to 350 degrees Fahrenheit.
- In a large skillet, brown the ground beef, then place it in a colander, allowing the fat to drain from the beef.
- Place the pre-made perogies into a casserole dish. Next, pour the soup into the casserole dish and add the drained ground meat and chopped onion. Stir thoroughly, making sure that all the ingredients are distributed evenly.
- Top with cheddar cheese, then sprinkle the green scallions, bacon, and the parmesan cheese. Place the casserole into the preheated oven for about 35 to 40 minutes or until the top layer has melted and turns brown. Once the cheese from the casserole has browned, remove it from the oven, allow it to cool, and then serve.