Recipe
Ingredients
- 16 ounces frozen pierogies
- 2 cup shredded Cheddar cheese (divided)
- 4 ounces cream cheese (room temperature)
- ½ cup sour cream
- ⅓ cup chicken broth
- 4 ounces mushroom slices
- 4 ounces spinach, chopped (about 2 cups fresh)
- fresh parsley (optional)
Instructions
- Heat oven to 375°F. Grease a 2-quart baking dish with cooking spray.
- In medium bowl, mix together 1 cup of shredded cheese, cream cheese, sour cream. Add chopped spinach and mushrooms.
- Place pierogies in casserole dish, top with cheese mixture and pour broth over the top. Cover with lid (or foil) and bake for bake 30-35 minutes.
- Uncover, and top with remaining cheese. Turn oven to broil and cook for 3 to 5 minutes, until cheese is melted.