Aged sharp cheddar cheese & creamy whipped potatoes seasoned with bacon, wrapped in tender pasta.
- Quick and easy to prepare
- Mrs. T's Pierogies are delicious, whether you boil, bake, sauté, fry, or grill them
- Perfect pairing or pasta and potatoes, filled with the stuff you love
- Family favorite, since 1952
Pierogies, Classic Cheddar
Aged sharp cheddar cheese & creamy whipped potatoes wrapped in tender pasta. Contains a bioengineered food ingredient. Family favorite since 1952. Cooks in minutes. Made in batches. Quick, easy, delicious! From our a family to yours since 1952. For more than 70 years, we have been sharing our family favorite pierogies made in our hometown of Shenandoah, Pennsylvania. Create your own family favorite recipes using Mrs. T's Pierogies, smiles included! mrstspierogies.com. Twitter. Pinterest. Facebook. Instagram. For these recipes and more, visit us at mrstspierogies.com.
Nutrition Facts
| Serving Size : |
4pieces |
| Servings Per Container : |
3 |
|
| Calories |
Amount Per serving
230
|
(-)
Information is currently not available for this nutrient
|
| Calories from Fat |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
| Total Fat |
Amount Per serving
3.5g
|
4%
|
| Saturated Fat |
Amount Per serving
1g
|
5%
|
| Trans Fat |
Amount Per serving
0g
|
(-)
Information is currently not available for this nutrient
|
| Polyunsaturated Fat |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
| Monounsaturated Fat |
Amount Per serving
(-)
Information is currently not available for this nutrient
|
(-)
Information is currently not available for this nutrient
|
| Cholesterol |
Amount Per serving
10mg
|
3%
|
| Sodium |
Amount Per serving
590mg
|
26%
|
| Potassium |
Amount Per serving
250mg
|
6%
|
| Total Carbohydrate |
Amount Per serving
42g
|
15%
|
| Dietary Fiber |
Amount Per serving
2g
|
7%
|
| Total Sugars |
Amount Per serving
1g
|
(-)
Information is currently not available for this nutrient
|
| Added Sugars |
Amount Per serving
0g
|
0%
|
| Protein |
Amount Per serving
7g
|
(-)
Information is currently not available for this nutrient
|
| Calcium |
Amount Per serving
30mg
|
2%
|
| Iron |
Amount Per serving
2.3mg
|
15%
|
Water, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Potato Flakes (Potatoes, Mono and Diglycerides, Sodium Acid Pyrophosphate, Citric Acid [Preserves Color]), Soybean Oil, Dehydrated Cheddar Cheese (Cheddar Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Disodium Phosphate), Salt, Onion, Natural Flavor, Eggs, Yeast Extract, Whey, Spice, Annatto and Turmeric (Color).
Warning
Contains: Contains: wheat, soy, milk, egg.
Directions
Choose from a variety of simple & quick prep methods! Saute: Add butter or oil to skillet. Saute for 8 minutes per side. Bake: Preheat oven to 400 degrees F. Spray cooking sheet & both sides of frozen pierogies with non-stick cooking spray. Bake 18-20 minutes. Turn halfway. Boil: Boil 4 quarts water. Add frozen pierogies. Return to boil. Cook for 3 minutes. Drain & serve. Deep Fry: Preheat fryer to 350 degrees F. Cook for 4 minutes or until browned and floating. Air Fry: Toss frozen pierogies in 1 tablespoon olive oil. Cook at 400 degrees F for 12-14 minutes. Shake basket halfway. Cook longer for extra crispiness. Grill: Preheat to 400 degrees F. Spray pierogies with olive oil or butter. Cook for 10-12 minutes. Cook to an internal temperature of 160 degrees F for all cooking methods listed. Cooking times may vary according to equipment used.
Dip or Top: Sour cream, marinara sauce, buffalo sauce, everything seasoning. Easy Recipe: Sheet pan, classic butter & onions, grilled BBQ pierogies, pierogy mac & cheese. Just Add Veggies: Broccoli pierogy skillet, avocado ranch salad, pierogy primavera, veggie stir fry. Side Dishes: Kielbasa, grilled chicken, burgers, chicken nuggets.
Keep frozen.
About the Producer
Ateeco, Inc.
