Pierogi Casserole for a Crowd

Patty Hancock, The Currituck Club, Corolla, NC

Serves ‘well, a crowd’…

36 Mrs. T's cheese/potato pierogi

1 can low sodium cream of chicken soup

1 can low sodium cream of mushroom soup

1 cup milk

2 large sweet onions sliced

4 to 5 tablespoons butter

2 cups shredded Cheddar cheese

1/2 cup Italian bread crumbs with 1 to 2 tablespoons butter melted

1. Cook the pierogi for half the time...drain

2. In 4 to 5 tablespoons butter, fry the onions till golden brown

3. Whisk together the soups and the milk

4. Pour a little butter into the bread crumbs

To Assemble:

1. Spray a 9 by 13 dish with cooking spray

2. Layer 18 pierogi in the bottom (3 rows )

3. Place the onions on top

4. Add the remainder of the pierogi

5. Pour the soup on top

6. Sprinkle with the cheese and top with the bread crumbs

Bake @ 350 uncovered for 35 minutes...remove from the oven and let cool slightly...cut into squares and enjoy!