Ingredients:
1 (16 ounce) packages frozen pierogies
1 (28 ounce) cans crushed tomatoes
2 large onions
1 (8 ounce) packages mushrooms
3 tablespoons salad oil
1 tablespoon parsley
1 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
Directions:
About 45 minutes before serving prepare pierogies as label directs.
If boiled drain.
Dice tomatoes, thinly slice onions and mushrooms.
In a 12 inch skillet over med heat saute onion mushrooms and garlic in oil until soft and golden.
Add tomatoes parsley salt and pepper and 1/2 cup water.
Heat to boiling.
Cook 5 minutes.
Preheat oven to 350 F.
In a 2-quart casserole arrange pierogies and onion mixture.
Cover and bake 30 minutes or until heated through.
Sprinkle with parmesan cheese if desired.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.