Perogie mushroom casserole
10 ozfresh mixed greens
8 ozmushrooms, sliced
1/2 smallonion, chopped
1/2 largered pepper, chopped
1 pkgg. washington brown seasoning
1 pkgcheese, shredded, mozzarella
2 Tbspolive oil, extra virgin
16 ozfrozen cheese, potato, jalapeno perogies
How to Make Perogie mushroom casserole
- Heat olive oil in large frying pan, add mixed greens and sear until wilted. Remove to a plate.
- Melt 1T. butter, add sliced mushrooms, cook until browned. Remove to plate.
- Put chopped onions and pepper in same pan, heat, stirring until browned. Add a little water, if needed. Add 1T. Butter to vegetables. When melted, stir in flour and mix well. Pour in water, stirring, and heat until slightly thickened. Add whatever seasonings you like. I used minced garlic, Mrs.. Dash seasoning, pepper.
- In two qt. casserole dish, layer half of perogies, greens, mushrooms, veges/sauce and shredded cheese. Add another layer, ending with cheese.
Bake at 350 degrees for 45 minutes, or until lightly browned.