Quick Pierogies (Potato Filled Pasta Pockets) Casserole |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Real Comfort Food!This is such a different recipe for Pierogies. We love the change from regular pierogies. These potato filled dough pockets taste soo good when made this way!When we have leftover regular pierogies, we make a casserole of these! Yummm!You can vary the recipe with different add-ins also. We add different chopped veggies, or ham, or bacon, etc.Really a great no-meat dish, also! Ingredients:
1 (16 ounce) package potato & cheese pierogies (about 12 pierogies) |
1 tablespoon margarine |
1 medium onion, diced |
1 green pepper, diced |
1 (10 ounce) can cream of mushroom soup (or any cream soup) |
1/4 cup milk |
1/4 cup cheddar cheese, shredded |
Directions:
1. Preheat oven to 350°Boil Pierogies for about 5-8 minutes.
2. Then drain.
3. In a small skillet, melt margarine.
4. Saute onion and green pepper for about 5 minutes.
5. In a 2 quart casserole, combine drained pierogies with onion and green peppers.
6. Blend milk and soup and pour over casserole.
7. Top with Cheese.
8. Bake in 350° oven for 35 minutes.
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