BACON PIEROGI BAKE — Pierogi baked in a creamy sauce, then topped with cheese, bacon and green onions.
I never even heard of pierogi until I met my Canadian husband in college. I know, I was missing out! Up until now, I always boiled pierogi then fried them in some butter.
But I think this Bacon Pierogi Bake recipe is the way I’ll be serving pierogi from now on.
If you’ve never had pierogi, imagine ravioli stuffed with cheesy mashed potatoes. I usually by frozen peirogi from the grocery store and cook them in boiling water, followed by a saute in melted butter.
Some people just boil them, and skip the saute, but I like my pierogi a little crispy. They’re traditionally served with sour cream on the side.
The whole family loved this version of cooking pierogi though, even my husband, who I thought might balk at me messing with the traditional pierogi cooking method.
I shouldn’t have been worried. He loved it just as much as the rest of us!
How can you go wrong with potato filled pasta, bacon and cheese, all smothered in a creamy sauce? It’s sort of a loaded baked potato version of pierogi.
I’ve had friends make this and personally tell me how much their family loved it. That’s how I know it’s really good!
I’ve actually started keeping some pierogi in my freezer so I can throw this together at the last minute. It’s one of those meals that I know will disappear, and I won’t hear any complaints.
In fact, this is what my husband calls a “lick your plate” kind of meal. And that’s exactly what he does!
Be sure to save this Bacon Pierogi Bake recipe to your favorite Pinterest board for later.
Pierogi baked in a creamy sauce, then topped with cheese, bacon and green onions.
- 1 (16 oz.) package frozen potato and cheddar pierogies
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1 (8 oz.) package cream cheese, softened and cubed
- 1/2 cup chicken broth
- Salt and pepper to taste
- 1 cup cheddar cheese
- 2-3 green onions, chopped
- 1/4 cup chopped seeded plum tomato (optional)
- Preheat oven to 400 degrees. Arrange the pierogies in a lightly greased, 9×9 inch baking dish.
- In a medium skillet, cook the bacon until crispy. Remove to a paper towel lined plate.
- Add garlic to drippings in pan and cook for 30 seconds. Add cream cheese to pan and cook until cream cheese begins to melt, stirring frequently.
- Gradually whisk in the chicken broth until smooth. Season sauce with salt and pepper to taste.
- Pour the cream cheese mixture evenly over pierogies. Bake for 15 minutes or until bubbly and heated through.
- Remove from oven and top with cheese. Bake for an additional 5 minutes or until cheese is melted.
- Top with cooked bacon, green onions and tomato before serving.
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Who Dished It Up First: Adapted from Cassie Craves.