Oven-Baked Pierogi Kielbasa Casserole Directions:
Preheat the oven to 375°F. Lightly coat a 9×13-inch white ceramic baking dish with cooking spray.
Arrange the frozen pierogies in a mostly single, snug layer in the prepared dish.
Scatter the sliced turkey kielbasa evenly over the pierogies.
Whisk the half-and-half and condensed cream of mushroom soup together until smooth.
Pour the creamy mixture evenly over the pierogies and kielbasa, allowing it to settle between the pieces.
Sprinkle 1 1/2 cups of the shredded cheddar evenly over the casserole, reserving the remaining 1/2 cup.
Cover tightly with foil and bake for 25 minutes, until the sauce is hot and bubbling around the edges.
Carefully remove the foil and sprinkle the remaining cheddar over the top.
Bake uncovered for another 15 to 20 minutes, until the cheese is melted, the pierogies are tender, and the kielbasa edges are lightly crisped.
Let rest for 5 to 10 minutes before serving so the creamy sauce can settle slightly.
WW Points Calculation:
Frozen potato and cheese pierogies: 72 points
Reduced-fat turkey kielbasa: 20 points
Reduced-fat sharp cheddar cheese: 24 points
Half-and-half: 24 points
Reduced-sodium cream of mushroom soup: 8 points
Points Information:
Total Points: 148 points
Servings: 8 servings
Points per serving: about 19 points
Nutrition Information:
Calories: 490
Protein: 22 g
Carbohydrates: 46 g
Fat: 24 g
Fiber: 3 g
Sugar: 6 g
Sodium: 890 mg
I'm waiting for your comments! Enjoy!
