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.
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!
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Bacon Pierogi Bake
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, 9x9 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.