Perogy Casserole
2 lbs frozen perogies
1 can cream of mushroom soup
1 cup sour cream
¼ cup milk
1 small onion finely chopped
1 cup grated cheddar cheese
Spread frozen perogies in an ungreased 9” x 13” casserole dish. Sauté the onions in butter until soft. Spread over the perogies. Combine soup, sour cream and milk in a separate bowl then pour over casserole. Sprinkle with cheese. Bake uncovered at 350 F for 40-45 minutes.
Gerry Powell