Squash and Spinach Pierogi Casserole

This spinach pierogi casserole is tasty and quick to make. It's vegetarian, too. The substitutions are endless for this recipe. Try using other savory pierogies in place of the potato or cheese versions. —Susan Skrtich, Hamilton, Ontario

• 

  Total Time

  Prep: 35 min. Bake: 55 min. + standing
• 

  Makes

  6 servings

Ingredients

• 1 teaspoon olive oil
• 1 medium onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup meatless pasta sauce
• 1 package (14 ounces) frozen potato and cheese pierogi, thawed
• 1-1/2 cups frozen chopped spinach, thawed and squeezed dry
• 1 large egg, room temperature, lightly beaten
• 1 cup frozen cubed butternut squash (about 5 ounces)
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1/2 cup sour cream, optional

Directions

• Preheat oven to 350°. Line a 9x5-in. loaf pan with foil, letting ends extend up sides; grease foil.
• In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic, basil, salt and pepper; cook 1 minute longer. Remove from the heat.
• Spread 1/2 cup pasta sauce into prepared pan. Top with pierogi; press firmly. Top with onion mixture. Mix spinach and egg; spoon over onion mixture. Spread squash evenly over spinach; spoon remaining 1/2 cup pasta sauce over top. Sprinkle with cheese. Bake until bubbly and cheese is golden brown, 55-65 minutes.
• Let stand 10 minutes. Lifting with foil, remove from pan. Cut into slices. Serve with sour cream, if desired.

Nutrition Facts

1 serving: 269 calories, 9g fat (4g saturated fat), 54mg cholesterol, 855mg sodium, 33g carbohydrate (10g sugars, 4g fiber), 14g protein.

source https://www.tasteofhome.com/recipes/squash-and-spinach-pierogi-casserole/

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