Pan-fried ham and frozen pierogies. Easy and simple, yet filling!
Ingredients
- cooking spray:
- boxes frozen potato pierogies: 2 piece (12.8 ounce)
- butter: 3 Tbsp
- ham steaks: 2 piece (8 ounce, diced)
- mushrooms: 1 can (4.5 ounce can, drained, sliced)
- green onions: 2 piece (diced, to taste)
- clove garlic: 1 piece (crushed)
- cream of mushroom soup: 1 can (10.75 ounce can)
- sour cream: 1 cup
- milk: 0.5 cup
- salt and ground black pepper: (to taste)
- pinch garlic powder: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; spray with cooking spray.
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Arrange pierogies on the prepared pan; spray pierogies with cooking spray.
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Bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
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Melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. Stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
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Mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. Pour soup mixture over ham-pierogie mixture. Cook and stir until heated through, 5 to 10 minutes.
