Pierogy Casserole

Discussion in 'Food and nutrition' started by Oh Deer, Mar 16, 2006.

  1. Oh Deer

    Oh Deer Guest

    Pierogy Casserole

    12 frozen pierogies (potato or potato and cheese)
    1 (28 oz.) can crushed tomatoes
    2 lg. onions, thinly sliced
    8 oz. pkg. mushrooms, sliced
    1 Tbsp vegetable oil
    1 Tbsp chopped fresh parsley
    1 clove garlic, minced
    1/4 tsp. pepper (or dried red pepper)

    Preheat oven to 350F. Prepare pierogies according to package directions
    for boiled pierogies, drain. In 12-inch skillet, saute onions, mushrooms
    and garlic in oil until soft and golden. Add crushed tomatoes, parsley,
    pepper and 1/2 cup water. Heat to boiling. Cook 5 minutes. Arrange
    pierogies and tomato mixture in shallow baking dish. Cover and bake 30
    minutes. Sprinkle with Parmesan cheese, if desired. Serves 4.

    Source: <http://chef2chef.net/features/cynthia/article/2006-02.htm>

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