I know that dinner tonight was planned: pickerel fillets on citrus-lime coleslaw salad, and black bean salad on the side (I was thinking I might roast some corn too and slice it off the cob into the salad) but change of plans. The weather has finally turned around and it's much cooler today. The weather reminds me of being at the lake with my parents, sitting inside in the cool weather, reading old Archie Comics. Wonderful. The breeze and 10 degree temperature drop offers some well needed relief for our un-air-conditioned home but it does not inspire me to make a cool dinner. Wearing jeans and a sweater on a summer day mean something warm, a bit more "stick-to-the-ribs". Also, after not receiving many bbm's from C today, I figured he might be having another rough day and might like some comfort food.
I've been mental meal planning for the past few days and this dinner was on the to-do list, just for Saturday, not tonight. Again though, food and meals are always adaptable.
This meal is an oldie but a goodie. This was an old go-to back in the day...before my cleaner eating days. It's also very easy. A bag of frozen perogies, sauteed onion and green pepper, a can of cream of mushroom soup with a splash of milk, everything into a glass dish, topped with cheese and baked.
The only thing that makes this dish a little bit more "mature" from my earlier years is that I used homemade frozen perogies. Homemade by yours truly.
I'm just going to post the pictures of the process, but it was a good days worth of work.
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Perogie dough rolled and cut |
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Potato and cheese filling |
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Finished Perogies, waiting to go in the freezer |
First, saute some onion, green pepper, and mushrooms. While this is cooking until tender, mix a can of condensed cream of mushroom soup with 1/4 cup of milk (I used unsweetened almond milk).
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Sauteed mushroom, onion, green pepper |
Pour the perogies into a glass dish, mix in the sauteed veggies, pour the mushroom soup mix over the dish and top with shredded light marble cheese. The dish goes into the oven and bakes for 35 minutes at 350 F until bubbling.
I cut up some carrots and put those in the oven at the same time, to roast them.
With 3 minutes left on the timer, I steamed some peas in the microwave and dinner was done.
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Perogie casserole, roasted carrots, peas |
The dish was just what the doctor ordered. We both went back for seconds, C loved it, and it was a nice treat to warm the bones in the cooler weather and after a long day. I would say though, that the delicate homemade perogies actually didn't work as well as commercially prepared ones in this case. Also, drain the weeping from the mushrooms before adding them to the pan.
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Perogie casserole dinner |
As you can see, the delicious dinner led to a food comma and B got to enjoy a nice nap with C on the couch while I typed out this post.
Sweet deams.
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B sleeping on C after the perogie casserole |
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