I like to consider myself the Queen of Casseroles, that is, until I stumbled upon Erin’s blog over on the Making Memories With Your Kids website. Erin is a Goddess in the kitchen and her casseroles are nothing less than stellar. I’ve been working my way through making them and so far there hasn’t been one my kids didn’t like. So yeah, I’m passing the crown over to you, Erin.
Check out what my pal, Erin, from Making Memories With Your Kids blog had to say about this recipe:
Oh my heck! This casserole is delicious! I love the crunchiness of the potato chips on top and the rest? Pure comfort food. I will definitely be making this dish again!
Yes, folks. You read that right. There are TATER CHIPS in this casserole. Delicious!
14 to 18 perogies, frozen
1 tablespoon Wesson oil
1 large onion, diced
3/4 cup broccoli, chopped
1/2 cup white mushrooms, chopped
1/3 cup milk
1 10oz can Campbell’s cream of mushroom soup
3/4 cup Kraft grated cheese
3/4 cup potato chips, crushed
Bring a large saucepan of water to a boil. When the water is boiling, drop the frozen pierogies in the water and remove when they are soft all the way through.
In a small skillet, heat up the oil. When the oil is hot, fry the onions, broccoli and mushrooms until the onions are golden. Remove from heat, and set aside.
Preheat oven to 350 degrees.
In a medium bowl, combine the vegetables, milk and mushroom soup until fully combined. Pour the mixture on top of the pierogies.
Sprinkle the top with cheese and potato chips.
Bake for 30 minutes.
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Quick Tip: Serve this delicious pan of goodness with your fave steamed veggie and dinner rolls.
Thank you to Making Memories With Your Kids for this great photo.