Fish

Pierogie and Tomato Casserole is for Dinner.

Pierogie and Tomato Casserole takes several minutes to prepare.

Pierogie and Tomato Casserole takes several minutes to cook.

Pierogie and Tomato Casserole makes 4 servings.

The ingredients for Pierogie and Tomato Casserole are:

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

Here is how you make Pierogie and Tomato Casserole:

- 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: 4Recipe submitted by SparkPeople user LAURAZABAL.

The nutritional information for Pierogie and Tomato Casserole is:

• 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