Pierogie and Mushroom Casserole Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Pierogie and Mushroom Casserole Recipe). If you are short on time but still want comfort food which is full of flavor, this recipe is for you. Serve with sour cream.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 8

Yield: 8 servings

Pierogie and Mushroom Casserole Recipe

Ingredients

cooking spray

½ pound bacon

finely chopped

3 large onions

diced

2 tablespoons butter

1 pound mushrooms

sliced

4 (1 pound) packages frozen potato and cheese filled pierogies

2 (10.75 ounce) canscondensed cream of mushroom soup

2 cups shredded Cheddar cheese

Southwestern Egg Rolls

Main Dish

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Spray the bottom and sides of a lasagna-size casserole dish with cooking spray.

Step 2

Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned 5 to 10 minutes. Transfer bacon to a paper towel-lined plate to drain. Cook and stir onion in hot bacon grease until golden 5 to 10 minutes. Transfer onion to bacon and drain bacon grease from the skillet.

Step 3

Melt butter in the same skillet over medium-high heat. Saute mushrooms in hot butter until golden and moisture evaporates 5 to 10 minutes.

Step 4

Cover the bottom of the prepared casserole dish with a single layer of frozen pierogies and spread 1 can condensed cream of mushroom soup on top. Layer bacon onions and mushrooms over the top. Spread remaining pierogies over mushrooms cover with remaining cream of mushroom soup and top with Cheddar cheese. Cover the baking dish with aluminum foil.

Step 5

Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until casserole is golden and cheese is bubbling 10 to 15 minutes.

Nutritional Information

Pierogie and Mushroom Casserole Recipe

Servings Per Recipe:8

Calories: 685.7

% Daily Value *

Protein: 26.2g 52%

Carbohydrates: 85.1g 28%

Dietary Fiber: 6.7g 27%

Sugars: 20.1g

Fat: 26g 40%

Saturated Fat: 11.9g 59%

Cholesterol: 64.7mg 22%

Vitamin A Iu: 398.4IU 8%

Niacin Equivalents: 6.1mg 47%

Vitamin B6: 0.2mg 11%

Vitamin C: 7.4mg 12%

Folate: 26.7mcg 7%

Calcium: 229.3mg 23%

Iron: 4.7mg 26%

Magnesium: 24.8mg 9%

Potassium: 390.7mg 11%

Sodium: 1733.5mg 69%

Thiamin: 0.2mg 17%

Calories From Fat: 234.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.