Quick Perogy Ham Casserole

You can make this tasty and filling perogy ham casserole with just 4 ingredients. It won’t be as good as Grandma’s recipe, but it’s much easier and quicker!

4 Ingredient Recipes

I’ve adapted this recipe from a Company’s Coming cookbook, 4 Ingredient Recipes, that was published in 2006. If you’re from Canada, and were cooking in the 1990s and 2000s, you probably had one or more of those Company’s Coming cookbooks.

The original recipe was for 6 servings, and I’ve cut it in half, for 2-3 servings. That makes a good supper, and some left over for lunch the next day.

Quick Perogy Ham Casserole

Serves 2-3          Prep: 10 minutes       Cook: 45 minutes

Ingredients

• 1 lb frozen cheese perogies
• 1/2 can (10 oz) condensed cream of mushroom soup
• 1 cup cubed cooked ham
• 1 cup grated medium Cheddar cheese

Directions

1. Preheat the oven to 350°F
2. Bring a large pot of water to boiling
3. Carefully add the perogies, and boil for 5 minutes, until tender
4. While the perogies boil, grease an 8×8″ baking dish
5. In a small mixing bowl, combine the soup and 1/2 cup water
6. When the perogies are done, use a slotted spoon to transfer them to the greased baking dish
7. Pour the soup mixture over the perogies, and stir gently, until coated
8. Scatter the ham over the top
9. Cover the dish with foil, and bake in the 350° oven for 20 minutes
10. Sprinkle with cheese, and bake uncovered for another 12 to 15 minutes, until the cheese is bubbling.

Recipe Tips

• Use a light or low sodium soup, instead of regular
• Add 1/2 cup salsa to the soup mixture, and top with Tex-Mex cheese, instead of Cheddar
• Use Potato & Bacon perogies, or any other flavour, instead of Cheese perogies

Photos: Cookbook and Recipe

Here’s the cover of my copy of the Company’s Coming 4 Ingredient Recipes cookbook.

This cookbook has lots of quick and easy recipes, with simple ingredients, and clear instructions.

For example, here’s the original recipe for Perogy Ham Casserole.

Photo: Making Perogies from Scratch

I’ve only made perogies from scratch once, long, long ago. They probably didn’t turn out too well, since I never bothered to make them again. These days, we buy the frozen ones, which aren’t as good, but they’re much easier!

However, our summer intern, Dylan, has eaten lots of homemade perogies, expertly prepared by his Ukrainian grandma (Baba).

In the photo below, Dylan was 8 years old, and helping his Baba mix the sauce into a big bowl of perogies. Or maybe he was eating that giant bowl of perogies, all by himself!

• We don’t know what Baba’s secret recipe was, but your could try this recipe for Traditional Ukrainian Pierogies, which has lots of 5-star reviews. Read the comments on that blog post too, for tips from people who tried the recipe..

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