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Ham and Pierogies

Ham and Pierogies


"Pan-fried ham and frozen pierogies. Easy and simple, yet filling!"
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45 m servings 530 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 530 kcal
  • 27%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1879 mg
  • 75%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; spray with cooking spray.
  2. Arrange pierogies on the prepared pan; spray pierogies with cooking spray.
  3. Bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
  4. 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.
  5. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 8
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We added French Fried Onions and it was absolutely delicious.

Just made this for a family of 6 with rave reviews. I boiled the pierogies first and skipped the sour cream but added a can of cream of celery. I used fresh crimini mushrooms and olive oil inste...

I myself loved it and will make again..probably went the weather is cooler as it definitely is that homey comfort food (that might make you grow sum bulges). Made it pretty close, except I boile...

Made this for the kids to use up some of my left over ham in the fridge from Easter. They loved and ate every bit of it. I did not bake the pierogies, but boiled instead, only thing I did diff...

This was a very easy dish to make. It was quite tasty. My kids liked it. It was a little too salty for me. I served a fruit salad with it which broke up the salty with sweet.

Very good and inexpensive dinner,when using frozen pierogies, In my opinion is to not bake as they will toughen up as another review mentioned but to add them to melted butter and 1/4 cup of wat...

I liked how easy this was too prepare. Baking the perogies in the oven made it simple to prepare but I found the perogies to be a bit tough. I think next time I make them I will thaw them for a ...

We are huge fans of pierogies, and this recipe didn't disappoint. We are not mushroom fans, so I made a half batch of this recipe using green peppers in place of the mushrooms. I liked the met...

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