Pierogi Casserole #B 2, w/real pierogies
Source of Recipe
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List of Ingredients
Pierogi Casserole #B 2, w/real pierogies
1, 16 ounce package frozen pierogies
5 large plum tomatoes
2 large onions
1, 8 ounce package mushrooms
3 tablespoons Olive oil
1 teaspoon dried parsley or 1 tablespoon freshly chopped
3/4 teaspoon salt
1/4 teaspoon ground black pepper
About 45 minutes before serving: Prepare pierogies as
label directs for boiled pierogies; drain.
Meanwhile, dice tomatoes; thinly slice onions and
mushrooms. In 12 inch skillet over medium high heat,
in hot oil, saute onions and mushrooms until soft and
golden. Add tomatoes, parsley, salt, pepper and 1 cup
water; heat to boiling. Cook 5 minutes.
Preheat oven to 350 degrees. In shallow 2 quart casserole,
arrange pierogies and onion mixture. Cover and bake 30
minutes or until heated through. Makes 4 main dish servings.
Each serving: about 340 calories; 13 g fat, 6 mg cholesterol, 925 mg sodium.
Recipe
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