Baked Spinach and Pierogies

Name: Baked Spinach and Pierogies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 dozen frozen potato and onion pierogies; 1 (10 ounce) can cream of mushroom soup; 5 ounces chopped fresh spinach or 1 box frozen chopped spinach; 2 tablespoons chopped onions; 1 garlic clove; 1/2 teaspoon olive oil; 1/4 cup mozzarella cheese; 1/4 cup parmesan cheese

(1)

Recipe by red white kitchen

Recipe from box of Mrs T frozen pierogies. This recipe is often requested. Serve as main dish or side.

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READY IN: 35mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

dozen frozen potato and onion pierogies
1

(10 ounce) can cream of mushroom soup
5

ounces chopped fresh spinach or 1 box frozen chopped spinach
2

tablespoons chopped onions
1

garlic clove
¹⁄₂

teaspoon olive oil
¹⁄₄

cup mozzarella cheese
¹⁄₄

cup parmesan cheese

DIRECTIONS

Thaw 1 dozen frozen pierogies in boiling water for 3-5 minutes uncovered. Drain.
Preheat oven to 350 degrees.
Finely chop onion.
Mince garlic.
Saute fresh spinach in olive oil. Not neccesary if using frozen spinach, just thaw and squeeze water out of it. Remove from pan.
Saute onion add more olive oil if needed.
Stir garlic into onion and just heat through.Add soup and warm.
Grease 13x9 pan.
Drizzle 2 tablespoons of sauce on bottom of dish.
Place pierogies in single layer.
Put spinach on top of each pierogie.
Pour rest of sauce evenly over top of spinach and pierogies.
Top with mozzarella and parmesan cheese.
Bake at 350 degrees covered for 20 minutes.