Perogies In Bechamel with Ham and Peas

By Julee

Ingredients

• 5 TB Butter
• 5 TB Flour
• .75 lb Ham Cubed (ham steak or deli meat)
• 1 heaping cup frozen peas (frozen is best)
• 1 small onion finely chopped
• 3 cups hot milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 16 ounce boxes frozen Perogies (Mrs T's, 24 pieces) boiled in lightly salted water for 7 minutes

Preparation

Step 1

In a medium sauce pan, melt butter over medium heat, add onion and saute until soft and translucent, add flour to mixture and saute 2 minutes (this paste is called a roux, to thicken your sauce), add hot milk and whisk constantly until sauce begins to bubble. Remove from heat. Stir in salt, pepper, ham and peas. Keep sauce warm until perogies are finished. Plate perogies and pour sauce over top, serve.