Recipe Time! Gluten Free Perogy Lasagna

by admin

So here’s the thing: casseroles are almost universally made with wheat.  If they aren’t thickened with flour then they include things like the classic standby, “Campbell’s Cream of Mushroom Soup” which while ridiculously savoury and cheap, it is thickened by, you guessed it, flour.  So what’s a poor man to do when he is craving something creamy and baked?

Make it from scratch?  Ha!  Fat chance with 6 kids!  Nope, we need something simpler.

So I was puzzling and puzzing over this quandry, when  I happened upon an idea: what if I made a lasagna with frozen perogies? Hmm.  All the classic ingredients of a wonderful perogy meal, layered and baked?  The question is, how would I pull this off?

Gluten Free Perogy Lasagna

Gluten Free Perogy Lasagna

This may be the first recipe I have ever come up with completely by myself, that I have written down.  (I’ve made up recipes before, but never bothered to write down what I was doing,,, probably because it was so random I had no idea how it would turn out.)  I am writing it down because there might be other big families, like mine, that want to cook gluten free, but don’t have the gumption or the time to do things from scratch.  So here’s a quick and dirty idea for you.

Gluten Free Perogy Lasagna

  • 1 package Johnny’s Potato Cheddar Soup (Gluten Free)
  • 1kg of perogies (I used Conte’s Pasta Gluten Free Perogies with potato and cheddar)
  • 1 small can of tomato paste
  • 1 cup water
  • 1/2 large onion
  • 1 tbsp butter
  • 2 cups diced ham (I used 1 toupie ham from Costco – they have 3 packs of toupie ham slices, each 1/4 inch thick and about 10″ across)
  • 1 cup sour cream
  • 2 tbsp dill (dried)
  • 1/5-2 cups frozen mixed veggies

Make the soup according to the directions.  This forms the base of the sauce.

Mix the tomato paste with the water – best to use warm water – it mixes easier.

Fry the onions in the butter.

Apply about 1/2 to 3/4 cup of the soup to the bottom of a casserole dish.  Add a layer of perogies.  Spread the onions over the perogies evenly.  Spread the ham over the perogies evenly.  Pour the tomato sauce over the layers.  Add a layer of frozen veggies.  Sprinkle with dill.

Coming out of the oven!

Coming out of the oven!

Mix the remaining soup with the sour cream.  Pour over as a top layer.  Spread evenly, trying to keep the toppings mixed with the sauce.

Cook at 350 F for 45 minutes.  Enjoy!  Makes enough for 8.

PS.  I actually used a round 8″ casserole and a full 9×12″ casserole, and used regular glutened, perogies in the larger pan, because we only have two people who are gluten free, and it would have taken at least 3 bags of GF perogies at $6-8 a pop to do it all GF.


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