Cheddar-Crusted Perogies and Veggies

Our dietitians' favourite

This is the Cheddar-Crusted Perogies and Veggies recipe.

  • Prep: 20 min
  • Cooking: 20 min
Yields 6 - 8 servings
cheddar crusted perogies and veggies
This recipe features pierogis, small dumplings inspired from traditional Polish cooking. Simply exquisite, savour them with spinach, red peppers and mushrooms lightly sautéed in butter. The whole dish is then coated with a creamy sauce and topped with a layer of delicious melted Canadian Cheddar. Why not watch the video and make them for your family tonight?

Ingredients

  • 2 1/4 lb (1 Kg) store-bought frozen perogies, potato and onion flavour or your choice
  • 2 tbsp (30 mL) butter
  • 4 cloves garlic minced
  • 1 red onion finely sliced
  • 8 oz (240 g) mushrooms sliced
  • 1 red bell pepper diced
  • 8 oz (240 g) baby spinach
  • A few pinches of salt and freshly ground pepper
  • 1/4 cup (60 mL) 18 % cream or 15 % cream
  • 1/4 cup (60 mL) sodium-reduced vegetable broth
  • 2 tbsp (30 mL) fresh chives chopped
  • 6 1/2 oz (185 g) Canadian Medium Cheddar shredded

Preparation

Cook perogies in salted boiling water according to instructions on packaging.

Meanwhile, in a large skillet, melt half the butter and sauté garlic and onion until translucent. Add mushrooms and bell pepper and cook for a few minutes more. Add spinach, salt and pepper and reserve in an oven-safe dish.

In the same skillet, melt remaining butter and brown the cooked and drained perogies. Add cream, broth and chives. Bring to a boil and transfer to the oven-safe dish. Stir to mix perogies and vegetables. Sprinkle with Cheddar cheese, and brown in the oven.

Tips

Cheese alternatives: Canadian Swiss cheese, Provolone, Gouda.

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Nutrition

Nutritional Information

per serving
Energy: 374 Calories
Protein: 15 g
Carbohydrate: 51 g
Fat: 13 g
Fibre: 3.7 g
Sodium: 628 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 22 % / 239 mg
Vitamin C: 57 %
Folate: 49 %
Selenium: 37 %
Vitamin A: 26 %