I didn’t want to post this recipe. I am almost embarrassed but holy cow, its delicious!
If you’ve never had a pierogi (I hadn’t before this dish), it’s basically mashed potatoes inside pasta (and you can find them in the frozen section of any grocery store). With this dish, you take those pierogies and top them with a cream cheese sauce and cheddar cheese. You bake until bubbly and then sprinkle crispy bacon, fresh tomato, and green onions on top. It’s like cheese fries that require a fork!
My kids gobbled this one up so I felt I owed it to you guys to post it. The best part is that it took almost no time to prepare!
Bacon Pierogi Bake
Ingredients
- 1 16-ounce package frozen potato and onion pierogies (such as Mrs. T’s)
- cooking spray
- 2 center-cut bacon slices
- 2 garlic cloves minced
- 3 ounces cream cheese
- 1/2 cup chicken broth
- 1/2 cup 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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Preheat oven to 400F.
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Arrange the 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 and crumble once cooled.
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Pour out all but about 1/2 teaspoon of bacon drippings. Add garlic to 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 400F for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Thank you for sharing this great recipe! I love pierogies, but I usually just serve them with pasta sauce–can’t wait to try this yummy variation!
Honestly, you had me at bacon. But I have had pierogies. And what’s not to love about a potato stuffed dumpling? My kids like them pan fried with apples and butter, but I’ll try this next time.
3 Amys can’t be wrong. This sounds awesome! I’ve only ever eaten those pierogies plain — I never even considered dressing them up. Thank you so much for sharing!
I have never had pierogies before either, and I’m planning on adding them to my grocery list. This sounds delicious!
Oh gosh, I LOVE pierogies and yours looks fab, Amanda! We buy spinach and feta varieties at the grocery store and at one of my favourite markets, they have cheese and onion ones. SO DAMN GOOD. We usually dress ours up with sour cream and dill, yum <3
We made this tonight and it was unbelievably good! We didn’t have center cut bacon so we doubled up regular bacon. Don’t skip the tomatoes and green onions they complete the dish in my opinion.
I can see this being a regular meal at our house.
I usually boil the pierogies till they come to the top of the pan, then put them in a skillet with butter and chopped onions and fry them till they start to brown, then serve with sour cream. I am trying this tonight to serve with salmon patties but am thinking I might use diced tomatoes instead of chopped plum tomatoes.
This looks super delicious.
I usually just throw a dollop of sour cream over boiled (and strained) pierogies, or if I am feeling really adventurous Ill pan-fry them in butter, with onions, and then add the sour cream. Once in a blue moon I have the energy for bacon.
I once made them from scratch and used peas instead of potatoes. Delicious, but time consuming.
Pretty yummy, very versatile.
I can tell none of the comments were made by anyone of Polish decent. Sure not the way I have had them all my life and I make my own. I am sure these still might taste alright but they are usually made with potato’s and chease filling, no onion in the filling, and then boiled. Served with carmelized onions and sour cream. Bacon can be added but no one needs all the exra calories that are already in them. Also made with many different type of fillings, all good. Depends on your preference. Every European country has their own take on making these.
This looks so good, but one question…..are the pierogis put in still frozen, or do they need to be thawed first?
Thanks for this one.
JCG
Yes, put them in frozen. Thanks! :)
We make our own pierogies some with potato and cheese …we also make with homemade sausage and seasoned ricotta ….we have always boiled then pan fried buy this sounds so good i will have to try it
These were amazing. And I’m Polish. Thought I’d mention that since someone commented that no one of Polish decent was commenting and that this isn’t the “correct way” to make them. I think it’s a delicious alternative to boring pierogies. I love trying new recipes and experimenting. There is no wrong way to top pierogies. Love it.
Yay! Happy to hear you enjoyed it! :)