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Somehow I apparently didn’t share this recipe the first time I made as I discovered when I went to search for the recipe this week while making the grocery list.  Foolish, foolish girl.  Considering you buy the main part of the meal, it’s easy to throw together.  Honestly, I think it’d be fun to try it with homemade pierogies sometime considering it would be just that much better.  We ate it (in its entirety, I might add) for lunch on this blustery afternoon.  It was pretty easy to do since I kept going back for “just one more” pierogi.
Not that I’d ever advocate for omitting the bacon, but I would think you could easily do so and use vegetable stock to make this a vegetarian friendly meal.
Pierogi Bake
  • 1 (16-ounce) package frozen potato and onion or potato and cheddar pierogies (such as Mrs. T’s)
  • Cooking spray
  • 3 center-cut bacon slices, chopped
  • 2 garlic cloves, minced
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/2 – 3/4 cup sharp cheddar cheese, shredded
  • 1/4 cup thinly diagonally sliced green onions
  • 1/4 cup chopped seeded plum tomato
  • 1/2 teaspoon freshly ground black pepper

Preheat oven to 400°.

Spray an 11 x 7-inch glass baking dish with cooking spray.  Arrange the pierogies in the dish.

Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.  I tend to remove about 1/2 of the bacon grease at this point.

Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth.

Pour the cream cheese mixture evenly over pierogies. Spread the cheddar cheese evenly over the top.

Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.

Recipe found at: Cooking Light

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