1 sm chopped onion
a few cloves chopped garlic
1 box frozen pierogies
1 can cream of celery soup or cream of mushroom soup (no milk)
shredded cheddar cheese (8 oz)
Boil water. Drop frozen pierogies in for 5 min; drain
While water is on to boil, sauté onions, garlic, and spinach until spinach wilts (3-4 min). You can also throw in a few shakes of red pepper flake
In casserole dish, layer some soup, cooked pierogies, some soup, spinach mixture, until all ingredients are used. Top with cheese
Bake on 375 for 30 min (or until bubbly)
