Pierogie & Tomato Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Pierogie & Tomato Casserole calories by ingredient
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Number of Servings: 4


    1 package (14 oz/12 pieces) of pierogies (potato & cheese)
    1 can (14.5 oz) of diced tomatoes with roasted garlic and onions
    1 package (8 oz) of mushrooms
    2 tbsp of olive oil
    1 cup water
    3/4 tsp salt
    1/4 tsp pepper
    Reduced 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.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • Incredible!
    OMG this was so good! My whole family loved it! I did change it up a little, though. I added a generous amount of oregano, basil and garlic, and I topped it off with a little shredded cheese and parmesan. It was like having cheesy ravioli from a restaurant, only better! - 11/6/09

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