There’s been an interesting trend lately in my house—I hand my husband a recipe and he cooks it. I then photograph and eat it. In news that will surprise no one, I am really liking this trend. He was quick to jump in and make the Campbell’s Chicken and Broccoli Alfredo and he insisted on making this Campbell’s Creamy Perogie Dinner.
I will admit I was skeptical trying this. I am a perogie purist—onions, bacon, sour cream—nothing more, nothing less. I’m not joking when I say that a plate of perogies would be one my last meal requests. Maybe it’s because I know for a last meal I’d be looking for the ultimate comfort food and perogies fit the bill. They are little fluffy pillows of carb-y goodness. Thankfully, I’m not near my last meal yet but I do try to eat perogies as much as possible in the winter months.
So, I raised an eyebrow when I read the recipe for this Creamy Perogie Dinner because while it has the essentials, it adds a few twists in as well, like spinach, salsa, chicken broth and Campbell’s Cream of Celery Soup. What kitchen sorcery is this? Delicious kitchen sorcery!! This recipe was a huge hit. While all my favourite perogie components remained, the creamy sauce in which the perogies are gently cooked was a pleasant surprise. The creamy sauce made this traditional comfort meal even more comforting if possible. On a cold January day, it was the perfect meal to dig into.
- 5 slices bacon, diced into small pieces
- 1 onion, finely diced
- 1 tbsp garlic, minced
- 1 tsp ground black pepper
- 1 box (907 g) frozen perogies
- 1 can (284ml) CAMPBELL'S Condensed Low Fat Cream of Celery Soup
- 1/2 cup CAMPBELL'S Ready to Use No Salt Added Chicken Broth
- 1 cup salsa
- 2 cups baby spinach, loosely chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup sour cream (garnish)
- Cook bacon until crisp at medium heat in large skillet. Drain bacon on paper towel; remove all but 1 tbsp fat from skillet.
- Add onion, garlic, and black pepper to skillet; cook and stir until onions are transcluscent—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.