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Kitchen Witch
November 20th, 2013, 12:15 PM
Loaded Pierogi Bake

1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
cooking spray
2 center-cut bacon slices
2 garlic cloves, minced
3 ounces cream cheese
cup chicken broth
cup shredded sharp cheddar cheese
cup thinly diagonally sliced green onions
cup chopped seeded plum tomato
teaspoon freshly ground black pepper



Preheat oven to 400F.
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 and crumble once cooled.
Pour out all but about teaspoon of bacon drippings. Add garlic to 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 cup cheddar cheese. Bake at 400F for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.