Veggie and Cheese-Topped Pierogies

Look no further than your freezer and pantry for an easy three-ingredient pasta dish.

By Pillsbury Kitchens

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

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.