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ingredients
Potato and cheddar pierogies 1 can ( 16 oz ) by Mrs T
1 c . butter or margarine
1 small red pepper, thinly sliced
1 cup sliced mushrooms
3 cups baby spinach
2 onions , sliced
1 1/ 2 cups milk
3 large eggs
3/4 c . salt
1/4 c . black pepper
1 cup grated Asiago
instructions
'friday night dinner ideas'
Preheat oven to 350 ° C .
Boil pierogies box headed .
Melt butter in 12 -inch skillet over medium heat ;add pepper and mushrooms in red slices. Cook, stirring often, for about 5 minutes or until tender. Remove to a bowl with a slotted spoon . Add spinach and onions to the fat remaining in the pan ; cook about 3 minutes or until tender. Remove the bowl with vegetables.
Grease a 3-quart saucepan . Whisk the milk, eggs , salt and pepper in a large bowl until well blended. Add vegetables , cheese and cooked pierogies . Pour mixture into prepared pan. Bake 40 minutes or until the mixture is puffed and golden .
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