Baked Perogies in Cream
Yes, me bad.
It’s been a while since my last post. I do have lots to get down on my blog.
Such as, I’ve been to a cookbook signing, I went to a few restaurants and my
Thanksgiving meal menu (which hopefully, I’ll post for Christmas). I'll try and get myself into gear....
Today, I am
sharing a really easy and affordable recipe. I got this yummy dish idea from my
supervisor at work. It’s easy, it's decadent - but does take time (like all great things) but it’s worth it.
Ingredients:
1 Bag of
Frozen Perogies (your favorite brand, don’t defrost)
2-3 Onions,
sliced
and/or 2 cups of sliced Mushrooms
2 Tbsp. Oil
(Sunflower, grape seed or corn, avoid olive oil)
1 Tbsp. of
Butter
Salt and Pepper to taste
3/4 - 1 litre
of Whipping Cream
Tools:
Fry pan,
cutting board, knife, wooden spoon, lasagna pan, cookie sheet, serve spoon and foil.
Cook time: 1.5 - 2 hours and 30 minutes of prep time.
Serves: 4 Very hearty meals, or 6-8 side dish.
Preheat oven
to 375.
Lightly grease a shallow baking dish (like a lasagna pan) and place on top of a
cookie sheet.
Slice the
onions and/or the mushroom into somewhat thin slices. Heat the fry pan on medium heat, add the
oil and sauté the onions/mushrooms until cooked or caramelized. I used
onions, (had no mushrooms).
 |
| Just the right color... |
I recommend to stir often, you don't want them to burn. I like my onions to turn
somewhat a shade of light tan. When you have your veggies cooked to your
likeness, turn off the heat and put aside.
Empty the
bag of frozen perogies into the baking dish, top with onions/mushrooms and
spread it evenly.
Poor the
whipping cream around the dish, making sure the perogies are covered.
You might
not need the whole carton. Just make sure the perogies are covered, since this
is the liquid they are going to be cooked in.
Shake a little salt and pepper on
top to your liking.
Cover with
foil and place into the oven.
I keep the dish on top of a cook sheet in case
there are any bubble overs. You won’t want to clean burnt cream on you oven.
Cook for 1.5
to 2 hours.
 |
| See, there was a little boil over - good thing I had the cookie sheet |
The cream will thicken and make the dish oh so decadent.
This is not
a low calorie dish, but it’s the ultimate comfort food. Not sure how it would
turn out if you use half n’ half, but I’m the kind of girl with an all or
nothing thinking. I’ll have a salad tomorrow.
Until next
time,
