This was one delicious meal. And easy. You can't beat that.
Bacon Pierogie Bake. As soon as I saw the words "bacon" and pierogies" I knew this would be a winner. Add scallions and fresh chopped tomato and you're just gilding the lily.
I doubled the recipe because I was using homemade pierogies and wanted extra sauce. SP loved the sauce so much he said I should make the dish again but serve the sauce over pasta instead of pierogies.
Bacon Pierogie Bake
Slightly Adapted from Elizabeth's Edible Experience
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
6 center-cut bacon slices, chopped
4 garlic cloves, minced
6 ounces cream cheese
1 cup chicken broth
4 ounces shredded sharp cheddar cheese
1/2 cup thinly diagonally sliced green onions
1/2 cup chopped seeded plum tomato
1 teaspoon freshly ground black pepper
Preheat oven to 400°.
Arrange the frozen 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 for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.