I’ve seen this recipe on several blogs and have been wanting to try it for a while. I’m sorry I waited so long because this was really fantastic. Using frozen pierogies makes this a great, easy weeknight dinner.
This is going into our regular dinner rotation.
Bacon Pierogi Bake
(slightly adapted from Elizabeth’s Edible Experience)
1 (16-ounce) package frozen potato and onion pierogies
3 bacon slices, chopped
2 garlic cloves, minced
1/3 c. cream cheese
1/2 c. chicken broth
1/2 c. (2 ounces) shredded sharp cheddar cheese
1/4 c. thinly diagonally sliced green onions
1/4 c. chopped seeded plum tomato
1/2 t. freshly ground black pepper
Preheat oven to 400° F.
Arrange the frozen pierogies in an 11 x 7-inch glass baking dish coated with cooking spray.
Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside. 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. Top evenly with 1/2 cup cheddar cheese. Bake at 400° F for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.