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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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.
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