Recipe: Spinach-Artichoke Pierogy Casserole
Kelli’s Spinach-Artichoke Pierogy Casserole only requires 15 minutes of prep time and takes about 40 minutes to bake, so by our calculations you can make this … um, well, a lot between now and National Pierogy Day. Find out where you can buy Mrs. T’s Pierogies and make sure you enter to win Mrs. T’s National Pierogy Day giveaway! Grand prize winners will receive a year’s worth of Mrs. T’s and everything you need to throw the ultimate pierogy party! Good luck!
Spinach-Artichoke Pierogy Casserole
- 1 tablespoon
- 2 cloves
- 5 ounces
fresh baby spinach (about 5 packed cups), coarsely chopped
- 8 ounces
cream cheese, very soft
- 1 cup
shredded Italian-blend cheese (4 ounces), divided
- 1/4 cup
- 1/4 cup
- 1/2 teaspoon
- 1/4 teaspoon
freshly ground black pepper
- 1 (14-ounce) can
water-packed quartered artichoke hearts, drained and coarsely chopped
- 1/2 cup
thinly sliced scallions
- 1 (16-ounce) package
Mrs. T’s Classic Onion Pierogies, thawed
Arrange a rack in the middle of the oven and heat to 350ºF.
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Add the spinach and cook until wilted, 2 to 3 minutes. Remove from the heat and set aside.
Place the cream cheese, 1/2 cup of the Italian-blend cheese, sour cream, mayonnaise, salt, and pepper in a large bowl and whisk until well combined. Add the artichoke hearts, scallions, and cooked spinach, and stir until combined. Fold in the Mrs. T’s Classic Onion Pierogies.
Transfer to an 8×8-inch baking dish and spread into an even layer. Sprinkle with the remaining 1/2 cup Italian-blend cheese. Bake until the casserole is browned and bubbling, 40 to 45 minutes.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
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