The Perogie Casserole, with Turkey

Good morning, blog readers!

Today I’m writing about a new discovery of mine. The Perogie Casserole. In this case, I used our turkey leftovers in it, but ordinarily I do not.

I found this particular recipe on the back of the perogie package, but I’ve added little differences.

The ingredients:

– Perogies (we use frozen)
– 2 cans of Cream of Potato soup
– Broccoli (we often use carrots here; sometimes both)
– Cheese – shredded (the variety is your choice. In this case we used white cheddar)
– Leftover turkey meat (you could use chicken or if you want, no meat at all)
– Tomatoes (larger tomatoes chopped, or small tomatoes)

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Directions: (preheat oven to 360 degrees F)

1. Open can of soup and put into bottom of casserole dish.

2. Mix in 1/2 can of water and stir.

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3. Add chopped turkey over soup.

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4. Chop vegetables and add 1/2 over turkey.

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5. Cover with perogies.

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6. Add remainder of veggies over perogies.

7. Add the other can of soup on top and “smooth” over with the back of a spoon so that the surfaces are covered.

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8. Top with shredded cheese.

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9. Put it in the oven at 360 degrees F for 25 minutes. I usually watch it after the 25 minute mark to check its progress. Sometimes it isn’t quite ready. Wait until the cheese is golden brown or bubbly. Remove from oven.

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10. Scoop out and serve, topped with chopped tomatoes.

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Thank you all for reading! Have a great weekend!

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3 thoughts on “The Perogie Casserole, with Turkey

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