Perogies are a freezer-staple in our house. They’re a go-to whenever I’m staring at 4 o’clock, wondering what I’m going to put on the table.
They’re also an amazingly handy meal to have when you’re camping. If you can make something in one pan, it’s a camping meal.
Less dishes = less time farting around with tiny sinks and dumping dishwater.
This creamy perogie meal is a delicious dish that can stand on its own. And with any one-pot meal, Mr. Suburble would immediately turn to me and say, “Is there meat?!?”
Not to worry, my sweet carnivorous friend. It’s bacon!
I used a pack.
But I highly recommend my adaptation.
This dish uses Campbell’s Cream of Celery Soup and No Salt Added Chicken Broth. These both make this dish an easy one to put together. I recommend using a low-or-no sodium broth, as the bacon adds salt to the dish. I used a medium-spicy salsa, but if you like a bit of a kick, a hot salsa would be fabulous.
Have it as a side or as a main – or as a warm and creamy dish to savour at the picnic table in the campsite – and consider all of the ways you can garnish it! Try sour cream, chives, or even a dollop of plain greek yogurt.
- 5 slices bacon, diced into small pieces
- 1 onion, finely diced
- 1 tbsp (15 mL) garlic, minced
- 1 tsp (5 mL) ground black pepper
- 1 box (907 g) frozen perogies
- 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery soup
- ½ cup (125 mL) CAMPBELL'S® Ready to Use No Salt Added Chicken broth
- 1 cup (250 mL) salsa
- 2 cups (500 mL) baby spinach, loosely chopped
- ½ cup (125 mL) grated Parmesan cheese
- ½ cup (125mL) sour cream (garnish)
- 1. Cook bacon until crisp at medium heat in large skillet. Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.
- 2. Add onion, garlic and black pepper to skillet; cook and stir until onions are translucent – about 3 minutes. Return bacon to pan.
- 3. Add perogies to skillet and cook until browned on each side, about 10 minutes.
- 4. Add the soup, broth and salsa and stir to combine and let simmer for 10 minutes
- 5. Add the spinach and Parmesan cheese and cover skillet with lid. Turn heat off and let sit for a couple of minutes to allow spinach to wilt slightly then mix.
- 6. Garnish with sour cream and serve immediately.
Nothing beats a warm plate of comfort food during these winter months. The rain is falling from the sky today, and this was a wonderful side to add to our dinner.
I’ll be making this again.
Disclosure: I am part of the Campbell Company of Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.