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Creamy Perogie Dinner

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This creamy perogie dinner can be made with fresh perogies or frozen perogies. 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.

 Perogies
Perogies

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.

 Frying bacon and onions in a pan
Frying bacon and onions in a pan

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.

Creamy Perogie Dinner
Creamy Perogie Dinner

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.”

Sassy much?

perogies in a creamy bacon and onion sauce
perogies in a creamy bacon and onion sauce

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.

perogies in a creamy bacon and onion sauce
perogies in a creamy bacon and onion sauce

 Perogie Making Tips & Tricks

  • Don’t over cook 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 flavour of perogy filling that you want, almost everything ( except for sweet) goes with thes
  • To keep the sodium low in the sauce for the creamy perogie 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!

Love,

Karlynn

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Creamy Perogie Dinner - this one pot dish is a fantastic easy dinner that your family will love! Also included is a homemade perogie recipe! #perogy #perogie #pierogi #pyrohy #recipe #dinner #supper

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Creamy Perogy Dinner

If you are a perogie lover this creamy perogie dinner is the dish for you!
5 from 32 votes
Prep Time
5 minutes
Cook Time
20 minutes
Course
Main Course
Cuisine
Ukrainian
Servings
4
Calories
823
Author
Karlynn Johnston

Ingredients

  • 5 slices bacon diced into small pieces
  • 1 onion finely diced
  • 1 tbsp garlic minced 15 mL
  • 1 tsp 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

Instructions

  1. 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.
  2. Add onion, garlic and black pepper to skillet; cook and stir until onions are translucent – about 3 minutes. Return bacon to pan.
  3. Add perogies to skillet and cook until browned on each side, about 10 minutes.
  4. Add the soup, broth and salsa and stir to combine and let simmer for 10 minutes
  5. 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.
  6. Garnish with sour cream and serve immediately.

Recipe Notes

You do not want to use pre-cooked perogies in this or they will fall apart! You brown them, then simmer them in the sauce which will cook them!

The recipe nutritional values are for the sauce only as the perogie nutritional values will vary from homemade to frozen.

Nutrition Information

Serving: 4g, Calories: 823kcal, Carbohydrates: 38g, Protein: 32g, Fat: 62g, Saturated Fat: 25g, Cholesterol: 119mg, Sodium: 3491mg, Potassium: 1629mg, Fiber: 8g, Sugar: 17g, Vitamin A: 7425IU, Vitamin C: 40.7mg, Calcium: 536mg, Iron: 4mg

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.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Kay says

    Looks delicious, but Yikes! Is there really 3,491 mg of sodium in this? Please tell me that’s a typo. I’d like to try this one, but that’s over my limit.

  2. Cathy Schuetze says

    One of my fondest memories of my Ukrainian mother in law was her awesome family dinners which always included perogies and cabbage rolls.
    She grew up on a farm just outside of Dauphin. Her maiden name was Ginger’s. I’m just telling you that because sometimes this is such a small world and you might have heard the name – there were 13 Gingera children.
    My daughter loves your cookbook (found a copy at our local library) and is probably going to get her own copy so she can start at the first recipe and work her way through the book.

    • Cathy Schuetze says

      Sorry about that, auto correct struck again… My mother in law’s maiden name was Gingera not Ginger’s

  3. Marie says

    Looks delicious!! Just a couple of questions. Can you double the recipe??? and….I don’t where it says to put the perogies in the skillet frozen or do you cook them first in boiling water before adding them to the pan?? Thanks.

  4. Lydell says

    I make a Mexican version with campbells cream of cheddar cheese it’s very yummy

  5. Harmina Caird says

    Adrienne Swayze, Ken printed this recipe….guess we will be trying it soon…lol! Does look yummy!

  6. Kim Dalmaijer says

    Just made Dill Pickle Soup and it was stupendous! Can’t wait to try this one.

  7. Heather Pollock says

    Those look delicious!
    Omg….I looove perogies with mushroom, onion & bacon gravy
    Let’s be honest….perogies with anything is scrumptious

  8. Brian Albright says

    Love perogies! Hate celery! Would another creamy soup work?

    • The Kitchen Magpie says

      I’d think cream of chicken or the cheese soup would be goood!

  9. Sandra Dmc says

    Since there are so many varieties of perogi. Which did you use? The onion ones I think would be good

  10. Shelley Jones says

    I had Ichiban for lunch today and ignored the kale salad. I can’t judge anyone.

  11. Shelley Jones says

    Drool! Can you just set your leftovers out a night for me? haha!

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