Creamy whipped potatoes and cheddar cheese wrapped inside a pasta shell. Contains a bioengineered food ingredient.

Water, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Potato Flakes (Potatoes, Mono and Diglycerides, Sodium Acid Pyrophosphate, Citric Acid), Salt, Soybean Oil, Dehydrated Cheddar Cheese (Cheddar Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Disodium Phosphate), Natural Flavor, Eggs, Granulated Onion, Whey, Annatto and Turmeric (Color).

Cooking Directions: Cooking times may vary depending on equipment. Cook to an internal temperature of 160 degrees F for all cooking methods listed. Saute: Place frozen pierogies in a skillet with butter or oil. Saute over medium heat. Turn occasionally until golden brown on both sides, approximately 8 minutes. Boiling: Bring 4 quarts of water to a boil. Add frozen pierogies, when water comes to a boil with added pierogies, cook for 3 minutes. Drain and serve. Microwave: In a microwave-safe bowl, cover frozen pierogies completely with water and loosely cover bowl with plastic wrap. Microwave on high approximately 7 minutes. Drain. Bake: Preheat oven to 400 degrees F. Place frozen pierogies on a rimmed baking sheet coated with nonstick spray. Spray both sides of pierogies. Bake 18-20 minutes until pierogies are nicely browned. For best results, turn pierogies over halfway through bake time. Deep Fry: Preheat oil to 350 degrees F. Place frozen pierogies in oil for 4 minutes until golden brown and pierogies float.

Keep frozen.