I’ve found that when life gets busy, I always return to what I know works. Go-to outfits, go-to routines, and of course – go to meals.
This is one of our go-to meals – and has been since I first posted it in 2011.
It seems funny to me now that in 2011 I felt like I needed quick and easy dinner. I had no kids and was out of work by 3:30 pm every day. Any busy-ness was completely self-imposed.
In 2019, though, quick and easy dinners are really essential to survival. With two little kids and a husband who often works late, dinner is not my finest hour. I’m usually pretty frazzled and exhausted, to be honest.
So, like I said, easy dinners are clutch. And dinners the whole family will happily eat are worth their weight in gold. After all these years, this is still a slam-dunk.
Frozen pierogies are elevated in this cozy casserole. Bacon and cream cheese make these a crowd pleaser, and some fresh toppings keep it from feeling too heavy. Best of all? They’re ready in a half hour – and most of that is hands-off time!
Bacon Pierogi Bake
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.
adapted from Elizabeth’s Edible Experience