Sometimes things are just meant to be. A couple of weeks ago I was walking through the freezer section of the supermarket and my dad pointed out that they had pierogies and my mom was all excited. I mentioned that I had never had them before. A few days later I’m looking at the blog Stephanie Cooks and there is the most beautiful and delicious looking picture of bacon pierogi bake (go check out her picture, it looks better than mine!). Fate!
I got the ingredients and it was so easy to make! It comes together really quickly and the tastes is just wonderful. How did I not know about this before?! And the icing on the cake is that she originally got the recipe from Cooking Light, so you can eat this without major guilt. Because trust me, it’s so delicious that you feel like it MUST be bad! Enjoy it my friends, enjoy it!
1 16-oz box frozen pierogies (I used Mrs. T’s potato and cheese ones but it calls for the potato and onion ones – my store didn’t have those)
2 slices bacon, chopped
2 garlic cloves, minced
1/3 cup less fat cream cheese
1/2 cup low-sodium chicken broth
1/2 cup shredded cheddar cheese (I had a colby-jack combo so I used it)
1/4 cup thin sliced green onions
1 small plum tomato, seeded and diced
Preheat oven to 400.
Spray a baking dish with nonstick spray and arrange the frozen pierogies. Heat a nonstick pan over medium heat and fry the bacon until crisp. Remove and set aside, then add the cream cheese. Stir constantly until melted, then add the chicken broth and mix until well incorporated. Pour evenly over the pierogies then top with the cheese.
Bake 15 minutes, then remove and top with the tomatoes and bacon. Return to the oven and bake for an additional 5 minutes. Top with the green onions and pepper then serve (we had ours with a salad to make it a meal).