Quick Pierogies (Potato Filled Pasta Pockets) Casserole

BB502's Note:

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!

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 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.

Reviews

[KellyMae]

This was good. Easy and creamy. Subbed frozen spinach for the green pepper. Used 16 of the half moon pierogies, and there is enough sauce for even a few more. Served with sausages. Next time I will try with cream of chicken soup.

[eatrealfood]

this was very good, though i would suggest adding some herbs/garlic to spike the taste, as i found it a tad bland. i added some mixed herbs, used portabellos instead on green pepper, topped with seasoned breadcrumbs and it turned out very well.