We love pierogies and when my husband printed this out and I saw it was from Cooking Light, I wondered what he was thinking. Whenever I try my low fat, low calorie recipes on him he just grunts!! I tried it; it was easy, and we LOVED it. At first I thought there was not enough sauce but then I realized it was not supposed to be loaded with a sauce but accented by it. I would agree that it was like a loaded potato, but also like a scalloped potato. The sauce made it creamy and the fresh scallions and tomatoes made it crispy as well. This was delicious and I have shared it with many others. I doubled the recipe right at the start and I am so glad I did. Make the dish fit the recipe though and the sauce will seem about right then.
Bacon Pierogi Bake
Similar to Italy's ravioli, "pierogis" are Polish dumplings made from unleavened bread dough and stuffed with a filling, typically made from potatoes. In this dish, potato-and-onion pierogis are covered with a creamy sauce and cheese, then baked until bubbly and topped with bacon, green onions, and tomatoes. Bake in individual gratin dishes for fun individual "casseroles," and serve with a green salad.
More From Cooking Light
- Calories: 303
- Fat: 12.8g
- Saturated fat: 6g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 0.4g
- Protein: 12.1g
- Carbohydrate: 36.4g
- Fiber: 2.2g
- Cholesterol: 38mg
- Iron: 0.4mg
- Sodium: 646mg
- Calcium: 141mg
- 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
- 1. Preheat oven to 400°.
- 2. 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.
- 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.
Pierogis are yummy potato-filled dumplings you can purchase from the freezer section of most major supermarkets. Using this convenience to jump-start dinner is not just economical, but it'll save you lots of time in the kitchen, as well.
Only you will be able to view, print, and edit this note.Add Note