2 teaspoons oil
1 onion, chopped
1 tub (270g) Philadelphia Light Herb and Garlic Cooking Creme
1/2 cup skim milk
16 frozen potato and cheddar cheese pierogies
1 1/2 cups chopped cooked ham
1 cup frozen peas
1/2 cup Kraft Mozza-Cheddar light shredded cheese
Heat oven to 350 F.
Heat oil in large skillet on medium-high heat.
Add onions; cook 5 min. or until tender, stirring frequently.
Remove from heat. Add Cooking Creme and milk; mix well.
Combine pierogies, ham and peas in 2-liter casserole dish sprayed with cooking spray; top with sauce and shredded cheese.
Bake 40 min. or until heated through.