Ingredients
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1 1/2 cups baby carrots, cleaned
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2 banana peppers, chopped
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1 1/4 cups mushrooms, cleaned and sliced
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1 teaspoon vegetable oil
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1 1/2 cups broccoli florets, raw
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16 cherry tomatoes
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2 cups cheddar cheese, shredded
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salsa
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sour cream
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bacon bits
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1 1/2 cups onions, chopped
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2 jalapeno peppers, finely chopped
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1 cup cauliflower floret, raw
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1 kg potato & cheese pierogi (cheddar)
Instructions
- Pop the perogies into boiling salted water; stir so they do not stick to the bottom of the pot; bring back to a boil and when they float to the top, add the carrots to the pot. Allow to cook for 5 minutes longer Drain carrots and perogies.
- Meanwhile heat a skillet, add 1 tsp oil and saute the onions and mushrooms until the onions are translucent. Add the peppers and saute another two minutes.
- Mix the perogies and onion mixture together.
- Pour into a lightly oiled large casserole dish (9"x14"x3").
- Arrange the tomatoes, broccoli, and cauliflower artistically on top of the perogies.
- Sprinkle evenly with the cheese.
- Cover and bake in a 350 degree fahrenheit oven for 30 minutes.
- Uncover and bake a further 15 minutes, allowing the cheese to slightly brown.
- Serve with salsa, sour cream and, if you wish, bacon bits. Just let everyone add their own at the table.