Quick Pierogi Bake

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If you can’t find pierogi in the freezer or refrigerator section of your supermarket, substitute cheese-filled ravioli. Serve with prepared sauerkraut, if desired.

  • SERVINGServings


  • 1 tsp. unsalted butter
  • 1/4 cup finely chopped onion
  • 1 cup sliced mushrooms
  • 8 refrigerated or frozen cheese pierogi
  • 3 Tbs. shredded low-fat Monterey Jack cheese
  • 2 slices soy bacon, cooked and crumbled
  • 2 Tbs. fat-free sour cream, optional


  1. Preheat broiler. Coat 6- x 2-inch round pan with cooking spray.
  2. Heat butter in skillet over medium heat. Sauté onion in butter 3 minutes, or until translucent. Add mushrooms, and season with salt and pepper. Increase heat to medium-high, and cook 4 minutes, or until mushrooms have wilted, stirring often.
  3. Reduce heat to medium, add pierogi, and sauté 3 minutes, or until pierogi are browned on both sides. Transfer pierogi to prepared pan. Spoon onion and mushrooms on top, and sprinkle with cheese and crumbled soy bacon. Broil 6 minutes, or until cheese is golden brown. Serve with dollops of sour cream, if desired.

Nutrition Information

  • Serving Size: Serves 2
  • Calories: 328
  • Carbohydrate Content: 49 g
  • Cholesterol Content: 18 mg
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 18 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 851 mg
  • Sugar Content: 3 g