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Veggie and Cheese-Topped Pierogies

Veggie and Cheese-Topped Pierogies
  • Prep 15 min
  • Total 15 min
  • Ingredients 3
  • Servings 2
Look no further than your freezer and pantry for an easy three-ingredient pasta dish.
Updated June 13, 2011

Ingredients

  • 1/2 pkg (16.9 oz.) frozen potato and onion-filled or potato and Cheddar cheese-filled pasta pierogies
  • 1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce
  • 1 jar (2.5 oz) sliced mushrooms, drained

Steps

  • 1
    In 2-quart saucepan, cook pasta pierogies to desired doneness as directed on package. Drain; keep warm.
  • 2
    Meanwhile, cook vegetables as directed on bag. Place cooked vegetables in serving bowl; stir in mushrooms. Serve vegetable mixture over pasta pierogies.

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3g
15%
Cholesterol
20mg
7%
Sodium
1190mg
50%
Total Carbohydrate
49g
16%
Dietary Fiber
5g
20%
Sugars
10g
Protein
12g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
3 Starch; 1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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