Quick & Creamy Perogies

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  • Serves: 4 people
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  • Community Rating
  • 484 people would make this again
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Ingredients

5 slices bacon, diced into small pieces
1 onion, finely diced
1 tbsp (15 mL) garlic, minced
1 tsp (5 mL) ground black pepper
1 box (907 g) frozen perogies
1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Celery Soup
½ cup (125 mL) CAMPBELL'S® No Salt Added Ready to Use Chicken Broth
1 cup (250 mL) salsa
2 cups (500 mL) baby spinach, loosely chopped
½ cup (125 mL) grated Parmesan cheese
½ cup (125mL) sour cream (garnish)

Directions

1. Cook bacon until crisp at medium heat in large skillet. Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.

2. Add onion, garlic and black pepper to skillet; cook and stir until onions are translucent – about 3 minutes. Return bacon to pan.

3. Add perogies to skillet and cook until browned on each side, about 10 minutes.

4. Add the soup, broth and salsa and stir to combine and let simmer for 10 minutes

5. Add the spinach and Parmesan cheese and cover skillet with lid. Turn heat off and let sit for a couple of minutes to allow spinach to wilt slightly then mix.

6. Garnish with sour cream and serve immediately.

Nutritional Information (Per Serving)

490 Calories, 11g Fat, 1800mg Sodium, 79g Carbohydrate, 5g Dietary Fibre, 18g Protein, 10% Daily Value Calcium

SOURCE OF PROTEINHIGH IN FIBRE ONE SERVING OF VEGETABLES

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