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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.

Julianna Grimes
Recipe by Cooking Light December 2010

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

total:
38 mins
Yield:
4 servings (serving size: 3 pierogies and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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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.

  • 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.

Chef's Notes

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. 

Nutrition Facts

303 calories; fat 12.8g; saturated fat 6g; mono fat 4.3g; poly fat 0.4g; protein 12.1g; carbohydrates 36.4g; fiber 2.2g; cholesterol 38mg; iron 0.4mg; sodium 646mg; calcium 141mg.
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