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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. MORE+ LESS-

By Pillsbury Kitchens

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

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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 Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 50

% Daily Value

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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