This spinach pierogi casserole can be spiced to your liking. Once you’ve mastered the recipe, try using other savory pierogi in place of the potato and cheese version. —Susan Skrtich, Hamilton, Ontario,
Ingredients
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup meatless pasta sauce
- 1 package (14 ounces) frozen potato and cheese pierogi, thawed
- 1-1/2 cups frozen chopped spinach, thawed and squeezed dry
- 1 large egg, room temperature, lightly beaten
- 1 cup frozen cubed butternut squash (about 5 ounces)
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1/2 cup sour cream, optional
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 serving: 269 calories, 9g fat (4g saturated fat), 54mg cholesterol, 855mg sodium, 33g carbohydrate (10g sugars, 4g fiber), 14g protein.
