Creamy Perogy Dinner
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Servings
4
-
Calories
823 kcal
-
Course
Main Course
-
Cuisine
Ukrainian
Creamy Perogy Dinner
Description
The Creamy Perogy Dinner brings together frozen perogies browned in a skillet with diced bacon and sautéed onions seasoned with black pepper. The celery cream soup, chicken broth, and salsa form a creamy, lightly tangy sauce that simmers gently to infuse flavor. Adding chopped baby spinach and Parmesan cheese towards the end allows the greens to soften slightly without losing their texture. The dish is finished with a garnish of sour cream that adds a cool contrast to the warm, creamy skillet.
The browning of the perogies adds a slight crispness to their tender dough, while the bacon provides a salty depth. The sauce's combination with salsa gives a subtle zest, enhanced by the savory Parmesan and fresh spinach. This skillet dish combines textures and tastes, making it a practical one-pan meal.
This dinner is ready to serve immediately, ideal for a main course offering a balanced mix of proteins, starch, and vegetables in one dish.
It is important to use uncooked frozen perogies to maintain their shape during browning and simmering in the sauce. The nutritional values provided account only for the sauce and toppings, as perogy nutrition varies widely depending on brand and type.
Ingredients
- 5 lices Bacon diced into small pieces
- 1 onion finely diced
- 1 tablespoon garlic 15 mL, minced
- 1 teaspoon ground black pepper 5 mL
- 1 perogies frozen, 907 g, boxed
- condensed cream of celery soup low fat, canned 1, 284 mL
- 1/2 cup chicken broth no salt added
- 1 cup salsa 250 mL
- 2 cups baby spinach 500 mL, loosely chopped
- 1/4 cup Parmesan Cheese grated, 125 mL
- 1/4 cup sour cream garnish, 125 mL
Instructions
- 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.
- Add onion, garlic and black pepper to skillet; cook and stir until onions are translucent – about 3 minutes. Return bacon to pan.
- Add perogies to skillet and cook until browned on each side, about 10 minutes.
- Add the soup, broth and salsa and stir to combine and let simmer for 10 minutes
- 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.
- Garnish with sour cream and serve immediately.
Notes
- Use uncooked frozen perogies for best results; pre-cooked perogies may fall apart during cooking.
- Browning the perogies before simmering helps develop texture and flavor.
- The nutritional values correspond to the sauce ingredients only; perogy nutrition will vary depending on brand and type.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 823 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 823kcal | 41% |
| Carbohydrates | 38g | 13% |
| Protein | 32g | 64% |
| Fat | 62g | 95% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 119mg | 40% |
| Sodium | 3491mg | 145% |
| Potassium | 1629mg | 35% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 7425IU | 149% |
| Vitamin C | 40.7mg | 45% |
| Calcium | 536mg | 54% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
