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.
Creamy Perogie Dinner
- 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.