Perogie casserole

prep time:: 20 min
total time:: 1 hr

Makes 6 portions

This is a great cold weather soul food that always is a favourite when the autumn winds begin to blow and the winter chill sets in. Not glamourous, but always a favourite with family and friends. Dedicated to all of the winter outdoor lovin’ friends!

ingredients

1 large bag of perogies (30-40)
1 large brick of medium cheddar cheese.
1 pint of sour cream
1 lb of bacon: cooked well and cut into 1cm x 1 cm squares. (you can also use leftover chicken: cubed )
Diced red, yellow, green peppers-- sauted until soft
2 sliced and fried up onions

directions

Begin by frying up the bacon and onion. can be done in the same pan if already pre-sliced/cut. Drain well with paper towel

Boil up the perogies in salted water. cook until done. Rinse well with cold water.

1
In a large rectangular oven-proof dish, lay out flat a layer of perogies. Sprinkle liberally with grated cheddar cheese.
2
Add another layer of perogies, put a thin layer of sour cream and also cheddar cheese.
3
Put the last layer of perogies, spread out the onion/bacon, sprinkle out the diced peppers, spread out another layer of sour cream, and put a last very liberal layer of cheddar cheese.

1
Bake in a 350 degree oven for 30 mins or until bubbling and cheese starts to brown.
2
Let sit for 5 mins before serving.

notes

Instead of bacon, you can virtually add anything that's leftover in your fridge to make this interesting: BBQ chicken breasts, broccoli, shredded apple...let your tastebuds lead the way !

Source: Sandra Salter