Perogie mushroom casserole

Barbara Baxter


I was checking the refrigerator and freezer for something to make for dinner. What could I make with perogies, mixed greens and mushrooms? This dish turned out so delicious, I could hardly stop eating!


★★★★★ 1 vote

30 Min
45 Min


  • 10 oz
    fresh mixed greens
  • 8 oz
    mushrooms, sliced
  • 1/2 small
    onion, chopped
  • 1/2 large
    red pepper, chopped
  • 1 pkg
    g. washington brown seasoning
  • 2 Tbsp
  • 3/4 c
  • 1 pkg
    cheese, shredded, mozzarella
  • 2 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
  • 16 oz
    frozen cheese, potato, jalapeno perogies

How to Make Perogie mushroom casserole


  1. Heat olive oil in large frying pan, add mixed greens and sear until wilted. Remove to a plate.
  2. Melt 1T. butter, add sliced mushrooms, cook until browned. Remove to plate.
  3. 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.
  4. 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.

Printable Recipe Card

About Perogie mushroom casserole

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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