I have a weakness for perogies. To me, they are the ultimate comfort food. I try to go easy on the carbs most of the time, but when it comes to perogies, I just can’t help myself. And they make such a quick and easy dinner, so that’s a big bonus right there. If it wasn’t for Cole’s complete hatred for perogies, I would totally make them a lot more often. It doesn’t stop me from making them altogether though. Sometimes I like to play the “I am the cook so I get to decide what’s for dinner” card.
As an ambassador for Campbell’s, I had been eyeing this recipe for Creamy Perogie Dinner from Cook with Campbell’s for a while. I wanted so badly to try it as soon as I saw it, but kept putting it off because I knew Cole wouldn’t like it. But I just couldn’t restrain myself any longer – I had to make this recipe!
I usually just fry up perogies with onions and bacon or sausage, much how this recipe starts off. But then it gets more interesting… You add Campbell’s Condensed Low Fat Cream of Celery and No Salt Added Ready to Use Chicken Broth, so it creates a beautiful silky sauce. Then add salsa for a little heat, and top it off with spinach and parmesan cheese. Oh my! It’s too good.
Cole was spared from the perogies on the first night that we ate them, because Tony had taken the boys out to a Monster Truck show, so it was just us girls. Ayla loved them, and of course, so did I.
The boys got to eat the leftovers the next day. Cole didn’t even realize he was eating perogies at first. “That’s a good disguise you put on the perogies,” he said, “I thought it was chicken!” As soon as he discovered the truth, he wouldn’t eat anymore. The rest of us really enjoyed them though.
Recipe from http://www.cookwithcampbells.ca
Ingredients
- 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® No Salt Added Ready to Use 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)
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.
Once again, we’ve found a recipe from Campbell’s that’s “Simple to Make, Easy to Love.” Check out all the simple, loveable recipes at Cook with Campbells website.
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.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
