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

About 45 minutes before serving, prepare pierogies as label directs. If boiled, drain.

Dice tomatoes, thinly slice onions and mushrooms. In 12-inch skillet over medium heat, cook onion and mushrooms in salad oil until soft and golden. Add tomatoes, parsley, salt and pepper and 1 cup water. Heat to boiling. Cook 5 minutes.

Preheat oven to 350 degrees in 2-quart casserole. Arrange pierogies and onion mixture. Cover and bake 30 minutes or until heated through. Makes 4 servings.