1 (16 oz.) pkg. frozen pierogies (potato or potato and cheese)
1 (28 oz.) can crushed tomatoes
2 lg. onions, thinly sliced
1 (8 oz.) pkg. mushrooms, sliced
1 tbsp. salad oil
1 tbsp. chopped parsley
1 clove garlic, minced
1/4 tsp. pepper (or dried red pepper)

Prepare pierogies according to package directions for boiled pierogies, drain. In 12-inch skillet, saute onions, mushrooms and garlic in oil until soft and golden. Add crushed tomatoes, parsley, pepper and 1/2 cup water. Heat to boiling. Cook 5 minutes.

Preheat oven to 350 degrees. Arrange pierogies and tomato mixture in shallow baking dish. Cover and bake 30 minutes. Sprinkle with Parmesan cheese, if desired. Serves 4.