This is one of those perfect weeknight dishes. It takes just a few minutes to put together and uses really inexpensive ingredients. This was the first time I've ever had pierogies and I really like them. Basically potato-filled dumplings, pierogies are an easy way to stretch a buck without feeling like it. I love food like that.
I added more cream cheese and chicken broth then the recipe states so I would have more sauce. I figured I might as well since I had leftovers. This will feed about 4, but it is really easy to double or halve based on your needs. Served a simple green salad along side (and maybe some garlic bread if you're feeling zesty) and you've got yourself an easy and filling dinner.
Would I make this again? Already have. :)
Bacon Pierogi Bake
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
2 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 cup (2 ounces) shredded sharp cheddar cheese
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°.
1. Arrange the 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.
2. 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.
3. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Source: Cooking Light