Ingredients:
24 frozen potato and cheddar pierogi
2 teaspoons canola oil
2 celery ribs, chopped
1 medium onions, chopped
2 (6 ounce) cans tuna in water, drained
2 (10 3/4 ounce) cans low-fat cream of mushroom soup
1 tablespoon reduced-fat mayonnaise
6 slices low-fat cheddar cheese
Directions:
Preheat oven to 350.
With nonstick cooking spray, coat bottom of 9×13 casserole dish.
In a large pot over high heat, thaw pierogies in boiling water for 5 minutes.
Drain; place in prepared dish.
In large skillet, over medium-high heat, heat oil.
Add celery and onion; saute about 5 minutes, or until onions are softened.
Remove from heat; add tuna, soup and mayonnaise, stir until well mixed.
Spoon tuna mixture over pierogies in dish; place cheese on top.
Bake uncovered 45 minutes, or until hot and bubbly and cheese is melted.
Servings: 6-8
Time preparation: 15 min.
Time total: 75 min.