Pierogie & Tomato Casserole
- Number of Servings: 4
Ingredients
1 package (14 oz/12 pieces) of pierogies (potato & cheese)1 can (14.5 oz) of diced tomatoes with roasted garlic and onions1 package (8 oz) of mushrooms2 tbsp of olive oil1 cup water3/4 tsp salt1/4 tsp pepperReduced fat sour cream
- Prepare pierogies as per instruction on package.
- Preheat oven to 350F.
- While pierogies cook, pour olive oil into 12 inch skillet.
- Over medium heat, saute mushrooms.
- Add the diced tomatoes, water, salt and pepper to the mushrooms. Heat to boiling. Cook 5 minutes.
- In 2 qt. casserole dish, place pierogies in the bottom of the dish.
- Pour the tomato/mushroom sauce over the pierogies.
- Cover the casserole dish and bake for 30 minutes.
- Serve with reduced fat sour cream (optional).
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURAZABAL.
- Preheat oven to 350F.
- While pierogies cook, pour olive oil into 12 inch skillet.
- Over medium heat, saute mushrooms.
- Add the diced tomatoes, water, salt and pepper to the mushrooms. Heat to boiling. Cook 5 minutes.
- In 2 qt. casserole dish, place pierogies in the bottom of the dish.
- Pour the tomato/mushroom sauce over the pierogies.
- Cover the casserole dish and bake for 30 minutes.
- Serve with reduced fat sour cream (optional).
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user LAURAZABAL.
Nutritional Info Amount Per Serving
- Calories: 371.4
- Total Fat: 14.1 g
- Cholesterol: 21.8 mg
- Sodium: 1,333.2 mg
- Total Carbs: 51.4 g
- Dietary Fiber: 3.9 g
- Protein: 7.7 g
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