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Perogy Mushroom Soup Vegetarian Curry Casserole

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Perogy Mushroom Soup Vegetarian Curry Casserole




Serves 4-5
16-20 CHEEMO Perogies (any flavour, any size)
1 cup broccoli crowns and stems (peel and chop)
1 cup cauliflower crowns
1 cup carrots
1 cup celery
1 medium onion - medium diced
Optional vegetables: peppers (all colours), mushrooms, green onions, cilantro, beans, peas.


Mushroom Soup Curry Sauce


1 can mushroom soup
2 cans water
2½ tsp curry powder
¼ tsp sugar




Combine the soup, water, curry powder, sugar and a pinch of cumin if available. Mix well and make available for the recipe below.


Place the frozen CHEEMO perogies into a casserole dish.  Chop the vegetables into your desired shapes and sizes. (all should be similar in size)  Toss the raw vegetables in with the perogies and pour the mushroom soup curry sauce over. Place in a pre-heated oven at 204 °C (400 °F) for 40-60 minutes. Remove from oven and serve.