1 (16 oz.) pkg. frozen pierogies
5 lg. plum tomatoes
2 lg. onions
1 (8 oz.) pkg. mushrooms
3 tbsp. salad oil
1 tbsp. chopped parsley
3/4 tsp. salt
1/4 tsp. pepper

About 45 minutes before serving: Prepare pierogies as label directs for boiled pierogies; drain.

Meanwhile, dice tomatoes; thinly slice onions and mushrooms. In 12 inch skillet over medium high heat, in hot salad oil, cook onions and mushrooms until soft and golden. Add tomatoes, parsley, salt, pepper and 1 cup water; heat to boiling. Cook 5 minutes.

Preheat oven to 350 degrees. In shallow 2 quart casserole, arrange pierogies and onion mixture. Cover casserole and bake 30 minutes or until heated through. Makes 4 main dish servings.

Each serving: about 340 calories; 13 g fat, 6 mg cholesterol, 925 mg sodium.