Everything is better with bacon, specially Great Value Bacon! Crumble some crispy bacon over cheesy and creamy Perogie Casserole for an ultra satisfying and cozy supper | #WeLoveGreatValue #Ad | Imagelicious
Heat oven to 190C. Spray a 2L casserole dish with cooking spray.
Cook bacon in a large skillet over medium heat until crisp, about 8 to 10 min. Drain on a paper towel lined plate. Once cooled, crumble or roughly chop. Discard all but 2 tbsp. of bacon renderings from pan and increase heat to medium-high. Add mushrooms, onions, garlic, ¼ tsp each salt and pepper. Cook, stirring often until softened and beginning to brown, 4 to 5 min.
In a medium bowl, whisk chicken broth gradually into sour cream. Stir in 3 tbsp. chives, 1-¼ cups cheese, and remaining salt and pepper.
In a large, microwave safe bowl, place pierogis and 2 tbsp. water. Cover with plastic wrap and with a fork or paring knife pierce plastic 5 or 6 times. Microwave on high until pierogis are soft, stirring halfway.
Add sour cream and mushroom mixture to pierogis. Reserve 2 tbsp. of bacon renderings; add remaining into pierogis. Stir to combine. Spoon into prepared dish and cover with foil. Bake until mixture is bubbling at sides, 25 to 30 min. Remove foil and sprinkle with remaining cheese and crumbled bacon. Return to oven and bake until cheese is melted, about 5 min. Sprinkle with reserved chives.
This dish is perfect served with a green salad and fresh steamed veggies.Make this dish a day ahead by preparing the sauce, mushroom mixture and defrosting the pierogis overnight in the fridge. Toss together last minute and bake an extra 10 to 15 minutes until warmed through and bubbling at the sides before sprinkling with reserved cheese and bacon and returning to the oven to melt the cheese.