Spinach-Mushroom-Sausage Pierogi Bake | Midwest Living

Spinach-Mushroom-Sausage Pierogi Bake

Spinach-Mushroom-Sausage Pierogi Bake

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

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Cream cheese adds richness to a mixture of sauteed vegetables and sausage. Pour it all over packaged frozen pierogi. (You dont even have to thaw them!) The recipe from Jan Valdez of Chicago was a finalist in our Best of the Midwest® recipe contest.


  • 1 16 - ounce package frozen potato pierogi
  • 1/3 cup chopped onion
  • 1 tablespoon olive oil
  • 4 cooked chicken sausages, sliced (12 ounces total)
  • 1 8 - ounce package sliced mushrooms
  • 1 clove garlic, minced
  • 1 10 - ounce package frozen chopped spinach, thawed and squeezed dry
  • 3 ounces 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


  1. Place the frozen pierogi 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 pierogi in the baking dish. Sprinkle with mozzarella cheese.
  2. Bake, uncovered, in a 400 degrees oven about 30 minutes or until lightly browned and heated through.

Nutrition Facts

(Spinach-Mushroom-Sausage Pierogi Bake)

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

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