Tuna Pierogi Casserole

• 24 frozen potato and cheddar pierogi
• 2 teaspoons canola oil
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 (6 ounce) cans tuna in water, drained
• 2 (10 3/4 ounce) cans low-fat cream of mushroom soup
• 1 tablespoon reduced-fat mayonnaise
• 6 slices low-fat cheddar cheese

1. Preheat oven to 350.
2. With nonstick cooking spray, coat bottom of 9x13 casserole dish.
3. In a large pot over high heat, thaw pierogies in boiling water for 5 minutes.
4. Drain; place in prepared dish.
5. In large skillet, over medium-high heat, heat oil.
6. Add celery and onion; saute about 5 minutes, or until onions are softened.
7. Remove from heat; add tuna, soup and mayonnaise, stir until well mixed.
8. Spoon tuna mixture over pierogies in dish; place cheese on top.
9. Bake uncovered 45 minutes, or until hot and bubbly and cheese is melted.

cheddar pierogi, canola oil, celery, onion, water, lowfat cream of mushroom soup, mayonnaise, lowfat

Taken from www.food.com/recipe/tuna-pierogi-casserole-80903 (may not work)