1 (16 ounce) package potato & cheese pierogies (about 12 pierogies)
1 tablespoon margarine
1 medium onion, diced
1 green pepper, diced
1 (10 ounce) can cream of mushroom soup (or any Cream soup)
14 cup milk
14 cup cheddar cheese, shredded
Preheat oven to 350Boil Pierogies for about 5-8 minutes. Then drain. In a small skillet, melt margarine. Saute onion and green pepper for about 5 minutes. In a 2 quart casserole, combine drained pierogies with onion and green peppers. Blend milk and soup and pour over casserole. Top with Cheese. Bake in 350 oven for 35 minutes.