1 284 mL can condensed Low Fat Cream of Celery soup
1/2cupNo Salt Added Chicken broth
1cupsalsa 250 mL
2cupsbaby spinach loosely chopped500 mL
1/4cupgrated Parmesan cheese 125 mL
1/4cupsour cream 125mLgarnish
Instructions
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 – 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.
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.