2 dozen potato and cheddar cheese pierogies
1 large sliced onion
1 slice green pepper
2 (16 oz) cans tomato sauce
1-1/2 lbs. ground turkey
1/2 cup milk
1 (8 oz) can mushrooms
1 cup low-fat mozzarella cheese
1 egg
salt and pepper
garlic salt
onion salt
oregano
Thaw frozen pierogies in boiling water for 5 minutes, uncovered. Drain and set aside. In a non-stick pan, brown the ground turkey. Drain off any excess liquid. Add tomato sauce, onions, green peppers and spices to pan and heat until onions and peppers are soft. Spray baking dish with non-stick cooking spray. Beat egg and milk together. Place pierogies, egg, and milk in a large mixing bowl with a lid (shake to coat pierogies with milk). Place coated pierogies in baking dish. Pour sauce mixture over the top. Place mushrooms and cheese on top. Bake uncovered for 40 minutes at 350 degrees.
Makes 8 servings.