20 frozen pierogies 1 tablespoon olive oil ½ large onion, chopped ½ bell pepper, chopped 1 cup mushrooms, sliced 3 mild or hot Italian sausages 10 oz cream of mushroom soup ¼ cup whole milk 1 ½ cups cheddar cheese
Heat oil in a frying pan over medium heat. Add onion, pepper and mushrooms to the pan and saute. Place vegetables over frozen pierogies.
Using the same frying pan, cook sausages that have been removed from their casings, breaking them down while cooking. Layer sausage in casserole dish.
Evenly scatter vegetables and sausage over the frozen pierogies.
Measure out milk into a measuring cup. Add the can of mushroom soup to the milk and whisk to combine. spread over top of the casserole ingredients
Top with cheddar cheese. Bake in preheated oven for 35 minutes
Leftovers will keep for 3 days in the refrigerator.