Pierogy Casserole

12 frozen pierogies (potato or potato and cheese)
1 (28 oz.) can crushed tomatoes
2 lg. onions, thinly sliced
8 oz. pkg. mushrooms, sliced
1 Tbsp vegetable oil
1 Tbsp chopped fresh parsley
1 clove garlic, minced
1/4 tsp. pepper (or dried red pepper)

Preheat oven to 350F. Prepare pierogies according to package directions
for boiled pierogies, drain. In 12-inch skillet, saute onions, mushrooms
and garlic in oil until soft and golden. Add crushed tomatoes, parsley,
pepper and 1/2 cup water. Heat to boiling. Cook 5 minutes. Arrange
pierogies and tomato mixture in shallow baking dish. Cover and bake 30
minutes. Sprinkle with Parmesan cheese, if desired. Serves 4.

Source: http://chef2chef.net/features/cynthia/article/2006-02.htm


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