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Creamy Perogie Dinner

By //  by Candace Sampson

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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.

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.

creamy perogie dinner

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.

 Campbell's Creamy Perogie Dinner

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Creamy Perogie Dinner

Ingredients

  • 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

Instructions

  1. Cook bacon until crisp at medium heat in large skillet. Drain bacon on paper towel; remove all but 1 tbsp fat from skillet.
  2. Add onion, garlic, and black pepper to skillet; cook and stir until onions are transcluscent—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.
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.

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Filed Under: Food & Drink, Recipes, Supper Tagged With: bacon, Campbell's, comfort food, Cream of Celery Soup, onions, perogies, salsa, sour cream, spinach

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

Previous Post: « Understanding Food Labels and How It Affects YOU
Next Post: Canadian Winter Festivals – Winter is Fun, Get out There! »

Reader Interactions

Comments

  1. Anne

    January 23, 2015 at 9:04 pm

    That’s amazing! My husband will only make spaghetti. Under duress.

Trackbacks

  1. Classic Weeknight Tacos - Perfect Any Day of the Week - Life In Pleasantville says:
    February 14, 2015 at 9:09 pm

    […] to the Creamy Perogie Dinner I made a few weeks ago, I really felt that you couldn’t mess with the classic beef taco […]

  2. Monterey Chicken Fajitas - Life In Pleasantville says:
    March 6, 2015 at 12:42 pm

    […] moved from getting my husband to do all the cooking around here, to enlisting help from the kids. I figure with three other people helping in the […]

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