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Submitted by: Sheryl Maksymowski from Grand Rapids, MI
Originally shared on the web 02/15/2011

2 to 3 16.9-oz. pkgs. frozen favorite-flavor pierogies
1-1/2 to 2 lbs. smoked pork sausage, sliced into bite-size pieces
26-oz. can cream of mushroom soup
3-1/4 c. milk
2 to 3 c. shredded Cheddar cheese

Bring a large saucepan of water to a boil; add pierogies and sausage. Cook for 5 to 7 minutes, until pierogies float; drain. Arrange mixture in a 13"x9" glass baking pan that has been sprayed with non-stick vegetable spray. Blend soup and milk; pour over top. Top with cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes, or until soup is bubbly and cheese is lightly golden. Let stand for about 5 minutes before serving. Makes 8 servings