Like so many moms, I am always trying to find new dinner options that are fast, easy, and worth the effort.
When I found myself staring at a bag of frozen perogies in my freezer and a bunch of our favourite cheese in the fridge, I knew I would hit the jackpot if I could make cheese perogies even cheesier! And boy was I right!
As an added bonus, this recipe involves mostly simmering—not a lot of effort on your part. This means that as long as you're supervising and stirring occasionally, you can empty lunchboxes, clean up the breakfast dishes (don't pretend you never leave them in the sink before you go to work!) or read out the spelling words for your kids' dictée the next day at school.
Yes, these Cheesy Perogies are really THAT EASY!
Simply saute your onions and garlic.
Add your perogies (yup — frozen right from the bag!) and saute some more.
Add the cream cheese and tomatoes.
Add your spinach and shredded cheese.
... and enjoy the compliments you'll get on this.
2 Tbsp olive oil
1/2 onion sliced or chopped (I slice into large-ish pieces so picky eaters can easily pick them out)
1-2 cloves garlic, crushed
Pepper to taste
1 bag frozen perogies (approx. 1 kg)
1 can diced tomatoes (approx. 28oz), undrained
1/3 cup cream cheese (yes, you can absolutely use low-fat)
1 cup, shredded cheddar cheese (my kids love the Kraft Mozza-Cheddar combination!)
2 cups fresh baby spinach
Cooked and crumbled bacon
More shredded cheese
Heat oil in pan over medium-high heat then add onions, garlic and pepper and saute until soft (about 3 minutes).
Add perogies to pan and saute until soft and brown on both sides (approx. 8-10 minutes).
Add diced tomatoes, cream cheese and stir until combined.
Allow to simmer uncovered for 8-10 minutes.
Remove from heat, add spinach and cheese and stir until cheese is melted and spinach is wilted.
Serve with more shredded cheese and cooked crumbled bacon on top if desired.
Make Ahead: Sometimes I like to cook dinner the night before so that all I have to do is re-heat the next night. With this recipe, I'll just make as above, pour into a casserole dish and refrigerate. The next evening, I'll reheat in a 350F oven for approx. 15-20 minutes (uncovered for the last 5 minutes).