Prep time
10 MIN
Total time
30 MIN
Liven up perogies with a creamy sauce made with bacon, onion, salsa, spinach, Campbell's cream of celery and broth



  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.

Recipe Made With

CAMPBELL’S® No Salt Added Ready to Use Chicken Broth

CAMPBELL’S® Condensed Low Fat Cream of Celery Soup

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  • 5 Stars

    Family Favorite

    I have made this several times. I use 3/4 cups of broth, Cheddar cheese soup and Med to hot salsa for a kick. There is never leftovers!!

    Christine A. | March 14, 2019

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  • 5 Stars

    Family Hit

    A big hit in my house. After making a few times, I now use frozen spinach which adds a bit more liquid to the broth which is a plus.

    Sharon T. | October 3, 2018

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  • 4 Stars

    Satisfactory would improve with a few adjustments.

    the perogies need at least 15 min to brown. 1/2 cup of broth should be 3/4 as casserole is a bit too thick and comes across as gluey. Flavour is good. Salsa really boosts it. I will use more spinach next time along with above increases.

    Karen B. | September 11, 2017

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  • 5 Stars

    Rating by Lois

    This rating was left without a review.

    Lois G. | April 21, 2015

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  • 4 Stars

    Rating by Kari

    This rating was left without a review.

    Kari F. | March 22, 2015

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