Mexican/Polish Perogie Casserole

1 package of frozen potato and cheddar perogies
1 can of black beans
1 bag of frozen corn (I don't remember the size. If it looks like too much, don't add it all. But, yum! Corn!)
1 can of Enchilada sauce 
1 bag of shredded cheese - cheddar or Mexican Taco mix is recommended

Throw everything (except the cheese) from across the room into a 9 X 100 dish or maybe a lasagna dish thing. (Step back, Garfield! This isn't for you!)
Whatever makes it into the dish, will be the casserole.

Or you can obsessively place each perogie in a row, facing the same direction then spoon out the black beans and corn between each carefully laid perogie and cover the contents of the dish with the enchilada sauce after straining it so as not to encounter any undesirable chunks of tomato upon eating the casserole.

Put the dish into an oven which has been preheated for 350 degrees for at least two days beforehand.

Keep the dish in the heated oven for about 35 minutes. Do not obsessively open the door to check on it and for the love of god, stop jumping around! Mommy is baking!

After 35 minutes everything should be edible - but wait! Now is the time when you add the cheese! Stand on your couch and point your t-shirt gun (loaded with the contents of the shredded cheese package) toward the open oven door. Fire away. Keep the casserole in the oven for about 10 more minutes or until the cheese is pretty much melted.

For an extra fun kick add some sliced scallions to the top. Next level yum.

Serve to friends and family, but no neighbors. 
Use caution when serving to children.
Do not give to dogs. Mexican/Polish casserole may cause dizziness, partial blindness, shortness of breath, extended abdomen, sweating of the palms, eye lash loss, desire to drive fast, intense apocalypse dreams, creative outbursts of parody songs, knee-buckling, attraction to men with beards, and fear of squirrels.