Perogy Mushroom Soup Vegetarian Curry Casserole

By October 11, 2017
Perogy Mushroom Soup Vegetarian Curry Casserole

Serves 4-5

 16-20 CHEEMO Perogies (any flavour, any size)
 1 cup broccoli crowns and stems (peel and chop)
 1 cup cauliflower crowns
 1 cup carrots
 1 cup celery
 1 medium onion (medium diced)
 Optional vegetables: peppers (all colours), mushrooms, green onions, cilantro, beans and peas
 1 can mushroom soup
 2 cans water
 2 1/2 tsp curry powder
 1/4 tsp sugar
1

Combine the soup, water, curry powder, sugar and a pinch of cumin, if available. Mix well and make available for the recipe below.

2

Place the frozen CHEEMO Perogies into a casserole dish.

3

Chop the vegetables into your desired shapes and sizes (all should be similar in size). Toss the raw vegetables in with the perogies and pour the mushroom soup curry sauce over.

4

Place in a preheated oven at 204 °C (400 °F) for 40-60 minutes.

5

Remove from oven and serve.

Category,

Ingredients

 16-20 CHEEMO Perogies (any flavour, any size)
 1 cup broccoli crowns and stems (peel and chop)
 1 cup cauliflower crowns
 1 cup carrots
 1 cup celery
 1 medium onion (medium diced)
 Optional vegetables: peppers (all colours), mushrooms, green onions, cilantro, beans and peas
 1 can mushroom soup
 2 cans water
 2 1/2 tsp curry powder
 1/4 tsp sugar

Directions

1

Combine the soup, water, curry powder, sugar and a pinch of cumin, if available. Mix well and make available for the recipe below.

2

Place the frozen CHEEMO Perogies into a casserole dish.

3

Chop the vegetables into your desired shapes and sizes (all should be similar in size). Toss the raw vegetables in with the perogies and pour the mushroom soup curry sauce over.

4

Place in a preheated oven at 204 °C (400 °F) for 40-60 minutes.

5

Remove from oven and serve.

Notes

Perogy Mushroom Soup Vegetarian Curry Casserole
IngredientsDirections