Perogie casserole. 16 -20 frozen pierogies, Cheemo 1/2 onion, chopped 1/2 green pepper, chopped 1/2 cup cooked ham, chopped 1/4 cup milk 1 (10 1/2 ounce) can cream of mushroom soup 1/2 cheddar cheese, grated In a medium casserole dish, combine perogies, onion, pepper and ham. Mix milk and soup in a separate dish. Pour over casserole. Top with shredded cheese. Bake for 35 minutes at 350 degrees Fahrenheit.
Spiced Lentils With Egg Recipes from The Kitchn | 1 cup red lentils 1 cup yellow split peas 1 tablespoon olive oil 2 large shallots or 4 small shallots, minced (about 1/2 cup) 2 cloves garlic, minced 2 teaspoons garam masala 4 cups low-sodium chicken or vegetable broth Salt and freshly ground pepper 1 cup finely chopped cilantro leaves, from one small bunch 4 large eggs
PIEROGIE CASSEROLE 6 tbsp butter 1 head cabbage, chopped 1 onion, chopped 1 lb bacon 4 (16.9 ounce) packages frozen pierogies Melt 3 tbsp of butter in a large pot over medium heat. Stir in the cabbage, onion, and garlic. Cook until tender. Cook bacon in a skillet. Drain fat. Cut the bacon into bite-sized pieces. Cook pierogies until they float to the top; drain. Place the remaining 3 tbsp of butter into a slow cooker. Combine into the slow cooker. Cook on Low for 3 hours before serving.