Ingredients
- 1 (16 oz.) package frozen potato and cheddar pierogies
- 4-6 bacon slices, chopped
- 2 garlic cloves, minced
- 1 (8 oz.) package cream cheese
- 1/2 cup chicken broth
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/4 cup thinly diagonally sliced green onions
- 1 plum tomato, seeded and chopped
Directions
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Preheat oven to 400 degrees. Arrange the frozen pierogies in a 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. Season sauce with salt and pepper to taste. Pour the cream cheese mixture evenly over pierogies. Bake at 400 degrees for 15 minutes or until bubbly and thoroughly heated. Remove from oven, top with cheese, and bake for an additional 5 minutes or until cheese is melted. Top with reserved bacon, green onions, tomato, a sprinkling of black pepper, and some additional shredded cheese, if desired