Quick Pierogy (Potato filled Pasta Pockets) Casserole

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Real Comfort Food!This is such a different recipe for Pierogies. We love the change from regular pierogies. These potato filled dough pockets taste soo good when made this way!When we have leftover regular pierogies, we make a casserole of these! Yummm!You can vary the recipe with different "add-ins" also. We add different chopped veggies, or ham, or bacon, etc.Really a great no-meat dish, also!

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Ingredients [?]

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  • add   1 (16 ounce) package potato & cheese pierogies (about 12 pierogies)
  • add   1 tablespoon margarine
  • add   1/4 cup cheddar cheese
  • add   1 green pepper
  • add   1 medium onion
  • add   1/4 cup milk
  • add   1 (10 ounce) can cream of mushroom soup (or any Cream soup)

Instructions

  1. Preheat oven to 350°Boil Pierogies for about 5-8 minutes.
  2. Then drain.
  3. In a small skillet, melt margarine.
  4. Saute onion and green pepper for about 5 minutes.
  5. In a 2 quart casserole, combine drained pierogies with onion and green peppers.
  6. Blend milk and soup and pour over casserole.
  7. Top with Cheese.
  8. Bake in 350° oven for 35 minutes.