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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


  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.