This creamy perogies dinner can be made with fresh perogies or frozen pierogies. This is an easy way to make an entire meal out of perogies ( though really, I have no problem doing that usually) with a new unique taste! I have updated this recipe from 2014 to include a homemade perogie recipe.
Table of Contents
Perogies for Dinner
For my second post with Campbell’s, I tackled a recipe that I was really on the fence about. I knew that I was going to have to try it, but I have to be honest, my eyebrows were a bit raised over the salsa and cream of celery soup used in it. This is exactly the type of recipe that I need this time of year, easy, fast, and someone else developed it. Oh, that last part is SO true. I am a little brain-dead this time of year. I am so busy coming up with new Christmas baking ideas that I don’t have the time or the inclination to be messing around with new dinner ideas.
Add in the fact that I am hosting my dinner club this Saturday for a games and dinner night, well, I’m one busy little bird. I am baking up a storm this week getting ready for it. So this recipe was a welcome one and I have to admit, I liked the fact that you start with bacon.
The verdict? It turned out to be really delicious and that’s coming from a Ukrainian girl who is pretty darn serious about her perogies.
It was delicious enough that Mike ate it willingly and yes, I mean my husband, not one of the kids. Sometimes he’s the one that’s the picky pants in the family. I knew that my son would like it – and he scarfed back a plate at lunch – but I wasn’t so sure about Mike. My daughter has apparently sworn off perogies, something that I haven’t told her Grandmother about yet.
Eeek. Nana is going to find out at Christmas that The Rose isn’t eating her special, Nana-made perogies anymore. I have no idea why. She literally told me ” I’ve moved on to other things.”
The only thing I changed was to add more spinach and I would actually add even more next time. It was a nice fresh taste addition to the dish and I would honestly use a whole bag since it shrinks into almost nothing by the time you were done.
Perogie Making Tips & Tricks
- Don’t overcook the perogies! They will fall apart in the sauce! Follow the directions on the box or the package for cooking them – or Baba’s instructions.
- You can choose any flavor of perogy filling that you want, almost everything ( except for sweet) goes with these!
- To keep the sodium low in the sauce for the creamy perogies dinner, make sure to use a no-salt-added broth AND get a lower sodium bacon for sure if it’s a concern.
Happy Cooking everyone!
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Creamy Perogy Dinner
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Main Course
- Karlynn Johnston
- 5 slices bacon diced into small pieces
- 1 onion finely diced
- 1 tablespoon garlic minced 15 mL
- 1 teaspoon ground black pepper 5 mL
- 1 box frozen perogies 907 g
- 1 284 mL can condensed Low Fat Cream of Celery soup
- 1/2 cup No Salt Added Chicken broth
- 1 cup salsa 250 mL
- 2 cups baby spinach loosely chopped 500 mL
- 1/4 cup grated Parmesan cheese 125 mL
- 1/4 cup sour cream 125mL garnish
- Cook bacon until crisp at medium heat in large skillet. Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.
- Add onion, garlic and black pepper to skillet; cook and stir until onions are translucent â€“ about 3 minutes. Return bacon to pan.
- Add perogies to skillet and cook until browned on each side, about 10 minutes.
- Add the soup, broth and salsa and stir to combine and let simmer for 10 minutes
- Add the spinach and Parmesan cheese and cover skillet with lid. Turn heat off and let sit for a couple of minutes to allow spinach to wilt slightly then mix.
- Garnish with sour cream and serve immediately.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.