This recipe is all over blogosphere so I decided to jump on the bandwagon and give it a try. This is so delicious I forgot to take a picture!
Bacon Pierogi Bake
recipe adapted from Cooking Light
16-ounce package frozen potato and onion pierogies
3 center-cut bacon slices, chopped
2 garlic cloves, minced
3 ounces low-fat cream cheese
½ cup fat-free, lower-sodium chicken broth
½ cup shredded sharp cheddar cheese
¼ cup thinly diagonally sliced green onions
¼ cup chopped seeded plum tomato
½ teaspoon 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 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 ½ 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.
Yield: 4 servings (serving size: 3 pierogies and 2 tablespoons sauce)