This recipe is fabulous. I think it’s meant to be served as a side dish and you most certainly could do that, but I chose to serve it as a main course. I loved how colorful and bright it was. This dish became one staple dinner here at home. And its always a hit. The sauce is light and creamy, the pierogies are tender, and the whole dinner comes together in no time at all. If you haven’t tried them start with this recipe and you will be a fan
as well. It’s kind a like a creamy loaded baked potato in a casserole and I’ve yet to meet a single person who doesn’t like a loaded baked potato! A winner for sure.
12- 24 pieces frozen potato and cheddar pierogies ( I used Mrs. T)
4 slices center-cut bacon, crumbled
2 garlic cloves, minced
1/3 cup less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
1- Preheat the oven to 400.
2- Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.
3- In a medium saucepan, cook the bacon until crisp. Remove the bacon from the pan.
4- Add garlic to the drippings, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, stir continuously until it’s all incorporated.
5- Pour the sauce mixture over the pierogies. Top with the cheddar cheese.
6- Bake for 15 minutes. Remove from the oven, top with crumbled bacon, and return it to the oven. Bake for 5 additional minutes.
7- Remove from the oven sprinkle with green onions and black pepper. Serve hot.
Let me know what you think!