Spinach-Mushroom-Sausage Pierogi Bake | Midwest Living

Spinach-Mushroom-Sausage Pierogi Bake

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Spinach-Mushroom-Sausage Pierogi Bake

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  • Makes: 6 servings
  • Prep 25 mins
  • Bake 30 mins

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You don't get much easier than this! Sautee a few ingredients together, stir in cream cheese to make a sauce, and dump in a casserole dish with frozen pierogis. You don't even need to thaw them! The recipe from Jan Valdez of Chicago, Illinois, was a finalist in our 2012 Best of the Midwest recipe contest.


  • 1 16 - ounce package frozen potato pierogies
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 4 cooked chicken sausages, sliced (12 ounces total)
  • 1 8 - ounce package sliced button mushrooms
  • 1 clove garlic, minced
  • 1 10 - ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 3 - ounce package cream cheese, cut up
  • 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup shredded mozzarella cheese (2 ounces)


  1. Place the frozen pierogies in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogies in the baking dish. Sprinkle with mozzarella cheese.
  2. Bake, uncovered, in a 400 degrees F oven about 30 minutes or until lightly browned and heated through.

Nutrition Facts

(Spinach-Mushroom-Sausage Pierogi Bake)

Servings Per Recipe 6, vit. A (IU) 1701, Monosaturated fat (g) 3, vit. C (mg) 6, Thiamin (mg) 0, chol. (mg) 81, Potassium (mg) 322, Riboflavin (mg) 0, sat. fat (g) 7, sodium (mg) 1204, carb. (g) 29, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Fat, total (g) 18, cal. (kcal) 339, pro. (g) 18, Folate (µg) 81, Polyunsaturated fat (g) 1, iron (mg) 2, fiber (g) 2, sugar (g) 4, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 162, Trans fatty acid (g) 0

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