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Pierogi Casserole
While I don’t plan to stop making regular perogies anytime soon, it’s nice to change things up once in awhile too. That’s what first intrigued me when I heard people talking about pierogy casserole. We tried it and liked it, so I found a way to make the recipe freezer friendly.
Ingredients
16-20 frozen pierogies1 onion, chopped
1 red pepper, chopped
1/2 cup cooked bacon, chopped
1/4 cup evaporated milk
1 can condensed mushroom soup
salt, pepper
1/3 cup shredded cheddar cheese
*Note that you can make this a meatless casserole if you omit the bacon or substitute imitation bacon bits.
Instructions
Freezing Instructions:Place pierogies, onion, red pepper, bacon, salt and pepper in large freezer bag.
Add the cream of mushroom soup and evaporated milk to a bowl. Whisk together the two ingredients until well combined.
Pour the sauce over the other ingredients in the freezer bag. Squish the bag with your hands to combine the sauce and other ingredients. Remove excess air from the bag and seal it.
Put the shredded cheese in medium freezer bag and seal.
Staple the bag of cheese to large bag above the seal and place in the freezer.

Oven Cooking Instructions:
Thaw the ingredients in the refrigerator.
Preheat the oven to 350 degrees and grease a casserole dish with nonstick cooking spray.
Dump the ingredients in the larger freezer bag into the casserole dish. Top with the shredded cheese.
Bake the casserole for 45 minutes, until the sauce is bubbly and the cheese on top is melted.