We love pierogies. They are such easy to prepare, so versatile and provide a very hearty, one dish meal. This casserole was exactly that. I prefer this kind of meal for Sunday dinners. Nothing elaborate as I would like to rest as much as I can on Sunday evenings to recharge myself for the busy week ahead of me. This was more of a semi homemade casserole and very much loved by my family. They also requested to make it often so I believe I hit the bull’s eye!
Here’s how I made it.
17-20 pierogies(any kind, I used bacon, cheddar and potato pierogies)
1 small can condensed mushroom soup
¾ cup milk
3-4 garlic cloves, chopped
1 tsp Italian seasoning
2 tbsp. oil
½ cup each shredded mozzarella and cheddar cheeses
Preheat oven to 400° F.
Heat oil in a sauce pot.
Sauté onion, garlic and seasoning until fragrant, for about 3 minutes on medium high.
Add soup and milk and simmer till sauce is smooth.
Arrange pierogies in a single layer in 9x13 buttered glass dish.
Pour sauce over it.
Top with cheeses.
Cover tightly with aluminum foil and bake for about 35 minutes.
Remove the foil and bake further for 10 minutes or until the cheese is golden brown.
Cool down for about 10 minutes before serving.