Ingredients
2
tablespoons butter
1
cup diced onions
2
tablespoons Gold Medal™ all-purpose flour
3/4
cup Progresso™ reduced sodium chicken broth (from 32-oz carton)
3/4
cup milk
1 1/2
cups shredded Cheddar cheese (6 oz)
1
package (16 oz) frozen potato and Cheddar pierogies
1
tablespoon water
1
cup cubed ham (6 oz)
2
tablespoons thinly sliced green onions
Preparation
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 3-quart saucepan, melt butter over medium heat. Add onions; cook 3 to 4 minutes, stirring occasionally, until just starting to soften. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is bubbly.
In 2-cup glass measuring cup, mix broth and milk. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in 1 cup of the Cheddar cheese. Cook until melted, stirring occasionally. Remove from heat.
Meanwhile, place frozen pierogies and water in baking dish; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes or until thawed. Pour cheese sauce over pierogies. Top with ham and remaining 1/2 cup cheese.
Bake 20 to 25 minutes or until cheese is melted and edges are bubbly. Let stand 10 minutes. Top with green onions.
