Frozen pierogies are a staple in this house. We sometimes saute them with garlic for lunch, or make a simple dinner by topping them with tomato sauce. As soon as I saw this recipe in December's issue of Cooking Light, I knew I was going to love it. This dinner has popped up on a variety of blogs these past few months, and every post was a reminder that I wanted to make it. Well we finally tried it, and it did not disappoint! When we make this again, I think it would be great with spinach added in. So here's another recipe that supports the bacon-makes-it-better motto.
You will need:
*1 (16 oz) package frozen potato and onion pierogies
*cooking spray (I use my Misto)
*2 center-cut bacon slices, chopped
*2 garlic cloves, minced
*3 oz. reduced-fat cream cheese
*1/2 cup lower-sodium chicken broth
*1/2 cup shredded sharp cheddar cheese
*1/4 cup thinly diagonally sliced scallions
*1/4 cup chopped seeded plum tomato (omitted this time)
*1/2 teaspoon freshly ground black pepper
1. Preheat oven to 400. Spread the pierogies in a 11 x 7-inch glass baking dish coated with cooking spray.
2. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
3. Add garlic to drippings in pan and cook for 30 seconds, stirring constantly. Add cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth , stirring with a whisk until smooth.
4. Pour the cream cheese mixture evenly over pierogies. Top evenly with 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.