Tuna Pierogi Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 24 frozen potato and cheddar pierogi
• 2 teaspoons canola oil
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 (6 ounce) cans tuna in water, drained
• 2 (10 3/4 ounce) cans low-fat cream of mushroom soup
• 1 tablespoon reduced-fat mayonnaise
• 6 slices low-fat cheddar cheese

Recipe

• 1 preheat oven to 350.
• 2 with nonstick cooking spray, coat bottom of 9x13 casserole dish.
• 3 in a large pot over high heat, thaw pierogies in boiling water for 5 minutes.
• 4 drain; place in prepared dish.
• 5 in large skillet, over medium-high heat, heat oil.
• 6 add celery and onion; saute about 5 minutes, or until onions are softened.
• 7 remove from heat; add tuna, soup and mayonnaise, stir until well mixed.
• 8 spoon tuna mixture over pierogies in dish; place cheese on top.
• 9 bake uncovered 45 minutes, or until hot and bubbly and cheese is melted.