Directions

1Fry up the Onions and Bacon. Just cook the bacon until it’s done, don’t make it too crispy. About halfway through cooking the bacon, start boiling your water and put the perogies in the water. Cook the perogies until they start floating on the surface of the water.

2Slice the bacon into small chunks (about 1cm by 1cm). Set it aside with the Onion.

3Line the bottom of a large casserole dish with half of the perogies, Sprinkle some Oregano and Rosemary on top of that layer, Then Sprinkle roughly half of your onion and bacon on that layer. You’ll also want to spread a generous helping of canned tomatoes over this layer.Put another layer of perogies (you might not have enough to completely cover this layer, that’s okay!) and more bacon/onion/Rosemary/Oregano/Tomatoes. If you have enough perogies and other ingredients, you can do a 3rd layer if you like. If not, no worries!

4If you would like cheese on top of your casserole at this point, you can put a generous helping of grated cheese on top. If you want a lactose-free casserole, don’t put any cheese on top!If you find that the tomato sauce (From the canned tomatoes) is too watery or runny, you can try and drain it now.

5Preheat the over to 350 Degree’s Fahrenheit. Put the casserole in on the middle oven rack for 25 minutes.

6I hope you enjoy it, as it was one of the best dinners I’ve had in a while!