Ham and Pierogies

Ingredients

• 3 tablespoons butter 
• 4.5 ounce mushrooms drained sliced canned
• 10.8 ounce cream of mushroom soup canned
• 1 clove garlic crushed
• 1 pinch garlic powder to taste
• 2  green onions diced to taste
• 6 servings salt and ground pepper black to taste
• 16 ounce ham steaks diced
• 0.5 cup milk 
• 25.6 ounce potato pierogies frozen
• 1 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• oven
• aluminum foil

Directions

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.
6. Pour soup mixture over ham-pierogie mixture. Cook and stir until heated through, 5 to 10 minutes.