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Potato-Cheese Perogy Casserole

PatPat Plett
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  • 24 potato-cheese perogies
  • 1 cup sour cream, divided
  • 1 onion, chopped
  • 1 cup cheddar cheese, shredded
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Fill medium size pot with water and bring to boil. Add perogies and cook for 8-10 minutes. Drain. Saute onions for 5 minutes or until tender. In a greased 2 quart-size casserole dish, layer 12 perogies, 1/2 cup sour cream, 1/2 of onions, 1/2 cup cheese. Repeat. Bake at 350° for 20 minutes.

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