Recipe finder
Spinach-Mushroom-Sausage Pierogi Bake
- Makes: 6 servings
- Prep 25 mins
- Bake 30 mins
Ingredients
-
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)
Directions
- 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.
- 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