It's been bitter cold in Boston for the past few days, and all I've craved is comfort foods. (As a Minnesotan at heart, I realize it's not *that* cold here, but unlike my time in Minnesota, I walk almost everywhere here, instead of hopping in my car. And, I now have a dog that needs to be walked, no matter what the temperature or weather is!)
A colleague of my husband gave us some homemade mushroom pierogies, and we were looking for another way to cook them. (I usually boil pierogies, and then pan fry them in a little butter) We loved this recipe! It's easy to whip up after work, and had just the right amount of sauce.
BACON PIEROGI CASSEROLE (Adapted from Cooking Light)
1 (16-ounce) package frozen potato and onion pierogies (we used some homemade mushroom ones from a friend)
3 bacon slices, chopped
2 garlic cloves, minced
4 ounces 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped roma tomato
Preheat oven to 400°. Arrange the pierogies in an 8x8-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.