Categories: vegetables

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

Directions

1. Preheat oven to 400°.

2. Arrange the pierogies in an 11 × 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.

3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup 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 1/2 cup 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.

Email to a friend | Print this recipe | Back