- 2 Tablespoons butter
- 2 green onion whites reserve the greens for garnish
- 2 sausages mennonite or Italian sausage, sliced. Or as many as you like.
- 30 pierogies frozen
- 1 can cream of mushroom soup or other condensed cream soup
- 1½ cups milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1½ cups cheese shredded
Grease a 9x13" baking dish. Preheat oven to 350˚F.
Saute the whites of green onion in butter with sliced sausage for about 5 minutes.
Meanwhile, mix together cream of mushroom soup, milk and seasonings until smooth.
Arrange frozen pierogies in baking dish, cover with sausage and onion, then pour soup mixture over everything.
Cover with foil and bake for 30 minutes. Uncover, add shredded cheese and bake for 15 minutes longer until hot and bubbly.
You may want to set dish under the broiler for a couple minutes to brown the cheese nicely.
- Refrigerate leftovers in a covered container and use up within about 4-5 days.
- To reheat:
- Stir in some milk, cover with foil and bake at 350˚F for about 20 minutes.
- Microwave portions at 30 second intervals until warm.
Serving: 3pierogies | Calories: 322kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 570mg | Potassium: 114mg | Fiber: 1g | Sugar: 12g | Vitamin A: 323IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 1mg