Stuffed Shell Pierogies

1. 1

   Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until smooth.

2. 2

   Melt margarine or butter in large skillet. Add onions and cook 10 to 15 minutes until tender but NOT browned. Spread half the onions over the bottom of a 13x9 baking dish. (May take 2 pans)

3. 3

   Stuff each shell with heaping tablespoon of the potato mixture, close edges.

4. 4

   Arrange in single layer over onions, spread remaining onions on top (you can use two pans or freeze the pierogies for later use).

5. 5

   Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.