Bacon Pierogi Bake

I actually have this baking in the oven right now, but the picture below is from I made it for the first time a couple of weeks ago.  This is a yummy, comforting casserole that came from Cooking Light of all places!  I am not sure how I missed it when I got my issue, but all of a sudden it started popping up all over the other blogs that I read, so I knew that I had to try it!  When I found my copy of the magazine, I realized why I may have skipped over it, the picture just didn't look that good, I guess we really do eat with our eyes!  The pictures on the other blogs were so bright and colorful, but the magazine made it look burned, boring and dry!  I think the dryness is maybe what threw me when I first looked at it, so when I made it I decided to double the sauce, making it extra saucy and extra good (but definitely not extra Light, ha!). The version I posted below is the double sauce version, but you can cut it back if you must!

This was really easy to throw together, and I had all the dishes done while it baked for just 20 minutes in my toaster oven.  I used the mini pierogis when I made it, although the original calls for the regular size, but I think I would stick with the mini, they are more fun!  This is creamy, salty, and fresh tasting all rolled into one!  I think it could easily be adapted for vegetarians by omitting the bacon and just cooking the garlic in a bit of olive oil or you could cook the bacon separate and just put it on individual portions!  Whatever you do, you must make this!  It is starting to get warm here in AZ, but with the fresh tomatoes on top, I can still consider it a Spring dish!

Bacon Piergoi Bake

Adapted from Cooking Light - December 2010

1 (16-ounce) package frozen potato and cheese pierogies (such as Mrs. T's) - I like the mini's
Cooking spray
4 center-cut bacon slices, chopped

3 garlic cloves, minced
2/3 c (6 ounces) 1/3-less-fat cream cheese
1 c. fat-free, lower-sodium chicken broth
1 c (4 ounces) shredded sharp cheddar cheese
1/4 c thinly diagonally sliced green onions
1/4 c chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper


Preheat oven to 400°.

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.

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 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.