“Days may be longer, but time is short. You can still satisfy big appetites every weeknight in under 30 minutes. This cost $2.87 per serving. This came from Better Homes & Gardens. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
21mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In Dutch oven cook pierogies in lightly salted boiling water according to package directions. Drain and cover to keep warm.
  2. Meanwhile, in 12-inch skillet brown sausage. Drain fat. Reserve 1/2 cup tomatoes; add remaining tomatoes and tomato sauce to skillet. Cook, uncovered, 6-8 minutes or until tomatoes begin to soften.
  3. Divide pierogies among plates; spoon on sauce. Top with reserved tomatoes and watercress.

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