Perogies Casserole - Meal In One - cooking recipe

Ingredients

1 kg potato & cheese pierogi (cheddar)
1 1/2 cups baby carrots, cleaned
1 1/2 cups onions, chopped
2 banana peppers, chopped
2 jalapeno peppers, finely chopped (optional)
1 1/4 cups mushrooms, cleaned and sliced
1 teaspoon vegetable oil
1 1/2 cups broccoli florets, raw
1 cup cauliflower floret, raw
16 cherry tomatoes
2 cups cheddar cheese, shredded
salsa
sour cream
bacon bits (optional)

Preparation

Pop the perogies into boiling salted water; stir so they do not stick to the bottom of the pot; bring back to a boil and when they float to the top, add the carrots to the pot. Allow to cook for 5 minutes longer Drain carrots and perogies.
Meanwhile heat a skillet, add 1 tsp oil and saute the onions and mushrooms until the onions are translucent. Add the peppers and saute another two minutes.
Mix the perogies and onion mixture together.
Pour into a lightly oiled large casserole dish (9\"x14\"x3\").
Arrange the tomatoes, broccoli, and cauliflower artistically on top of the perogies.
Sprinkle evenly with the cheese.
Cover and bake in a 350 degree fahrenheit oven for 30 minutes.
Uncover and bake a further 15 minutes, allowing the cheese to slightly brown.
Serve with salsa, sour cream and, if you wish, bacon bits. Just let everyone add their own at the table.