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Pierogi Casserole #I 9, w/real pierogies, turkey divan style

Source of Recipe

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Recipe Introduction

a large group recipe

List of Ingredients

Pierogie Casserole #I 9, w/real pierogies, turkey divan style ( 24 )

56 Potato & Onion Pierogies (2 - 2.5 lb. bags),
cooked 4 minutes
5 pounds frozen broccoli, thawed and drained
3 pounds Turkey meat, cooked and diced
1 40 oz can Cream of Broccoli and Cheddar soup
2 cups mayonnaise
2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons curry powder
1 quart shredded cheddar cheese
2 quarts buttered bread crumbs

In a 2-inch full size hotel pan, layer cooked potato & onion pierogies.
Squeeze out the extra liquid form broccoli and spread on top of pierogies.
Next place the turkey in the hotel pan.
Combine soup, mayo, yogurt, curry powder, and lemon juice, and mix until
incorporated. Pour over ingredients in casserole dish. Sprinkle with
shredded cheese and buttered bread crumbs.
Bake at 350°F for 30 to 40 minutes. Can hold on steam table for up to 45
minutes.
Yield: 24 servings


Recipe