Monday, November 2, 2009

Pierogi Casserole

Pierogi Casserole

1 box frozen mini Pierogies
1 can reduced sodium cream of mushroom soup
1/3 cup milk
1 clove garlic, crushed
Shredded cheese &/or Parmesan

Preheat oven to 350.
Spray a 8x8 dish with cooking spray. Add frozen pierogies. Mix soup, milk
and garlic together.
Pour over pierogies. Top with shredded cheese. Cover with foil and bake
for 40 minutes.
Remove foil and bake another 5-10 minutes.

I served with couscous mixed with toasted pine nuts, scallions and
feta cheese.
This was not a planned meal - it was whatever was leftover from last
week's grocery trip. Turned out pretty good, though!

Chad's rating: 8.5/10
Amy's rating: 8.5/10 - Great "comfort" food.

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