Similar to Italy’s ravioli, “pierogis” are Polish dumplings made from unleavened bread dough and stuffed with a filling, typically made from potatoes. In this dish, potato-and-onion pierogis are covered with a creamy sauce and cheese, then baked until bubbly and topped with bacon, green onions, and tomatoes. Bake in individual gratin dishes for fun individual “casseroles,” and serve with a green salad.
This Bacon Pierogi Bake is one of those perfect weeknight dishes. It takes just a few minutes to put together and uses really inexpensive ingredients.
Ingredients
- 1 (16–ounce) package frozen potato and onion pierogies (such as Mrs. T’s)
- Cooking spray
- 2 center-cut bacon slices, chopped
- 2 garlic cloves, minced
- 1/3 cup (3 ounces) 1/3–less-fat cream cheese
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/2 cup (2 ounces) shredded sharp cheddar cheese
- 1/4 cup thinly diagonally sliced green onions
- 1/4 cup chopped seeded plum tomato
- 1/2 teaspoon freshly ground black pepper
Instructions
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