Ingredients for Perogies Casserole Meal In One
- Potato & Cheese Pierogi
- Baby Carrots
- 1 medium onion, chopped
- Banana Peppers
- Jalapeno Peppers
- 8 oz sliced mushrooms
- Vegetable Oil
- Broccoli Florets
- Cauliflower Floret
- Cherry Tomatoes
- Cheddar Cheese
- Salsa (for serving)
- Sour cream (for serving)
- Bacon bits (optional, for serving)
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How to Make Perogies Casserole Meal In One
- Bring a large pot of salted water to a boil. Add 1 lb perogies and stir gently to prevent sticking.
- Cook until perogies float to the top (about 3-5 minutes).
- Add 1 cup chopped carrots to the pot and cook for 5 minutes more.
- Drain perogies and carrots; set aside.
- While perogies cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 8 oz sliced mushrooms. Saute until onions are translucent (about 5-7 minutes).
- Add 1 bell pepper (any color), chopped, and saute for 2 more minutes.
- Gently combine the cooked perogies, carrots, and onion-mushroom-pepper mixture.
- Lightly grease a large (9x13 inch) casserole dish.
- Pour the perogie mixture into the prepared dish.
- Arrange 1 cup cherry or grape tomatoes, 1 cup broccoli florets, and 1 cup cauliflower florets artistically on top.
- Sprinkle 1.5 cups shredded cheddar cheese evenly over the casserole.
- Cover and bake in a preheated 350°F (175°C) oven for 30 minutes.
- Uncover and bake for an additional 15 minutes, or until cheese is golden brown and bubbly.
- Let the casserole rest for 15 minutes before serving. Garnish with salsa, sour cream, and bacon bits (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
33g
Fat
60g
Carbs
6g
