Perogie Bake
This one-pan meal honestly exceeded my expectations. I grew up eating perogies basically all the time, or as often as I could, and we at them as they are traditionally prepared, boiled and then MAYBE pan-fried. So, even I thought I had lost my mind when I tossed a bag of frozen perogies onto a baking sheet and shoved them in the oven.
This recipe is a perfect depiction of I just don’t have the energy to make it easy and make it fill me up. It really is minimal mess, minimal effort and maximum delicious.
Ingredients
White Bean & Mushroom Soup:
340g (medium) Kielbasa, cut into half-moons
1 bag (550g) Frozen perogies, use which ever ones you like.
2 Sweet peppers (I like red and yellow), sliced
2 tsp Onion powder
1 tsp Garlic powder
4 tbsp Avocado oil, or oil of your choosing
1 tbsp Hot sauce, I typically use sriracha, but any will work
Salt and Pepper to taste
directions
Preheat oven to 375.
Line a baking sheet with parchment paper.
In a small bowl, stir together oil, hot sauce, onion powder, garlic powder, salt, and pepper.
Dump your kielbasa, peppers, and periogies on the baking sheet. Pour the dressing over and give it a good toss to coat everything. Then, spread to make sure there is one even layer.
Place the baking sheet in the preheated oven and cook for 30-35 minutes. Be sure to give everything a stir and flip the perogies over at the 20-minute mark.
Serve with sour cream or whatever topping you enjoy.
Storage: This will be kept in the fridge for up to 34 days in an airtight container.
Servings: This makes 4-6 servings. The servings are meal size.
