to thaw frozen pierogies quickly, cook them uncovered in boiling water 3 to 5 minutes, then drain before proceeding with recipe!!!!
2 tablespoons light sour cream
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, salt and pepper; cook, stirring occasionally, until tender and lightly browned, about 4 minutes
Stir in the sherry and cook until it evaporates. Sprinkle the flour over the mushroom mixture, stirring to combine. Stir in the milk, broth, and pierogies; bring to a boil. Remove from heat and stir in the sour cream
THAT'S IT! Really easy. You can add some chicken breast pieces or turkey or whatever to make the meal more filling or just leave as is.
per serving (about 1 1/2 cups) 249 calories, 5 grams of fat