I sometimes rely  on convenience  foods from the freezer section of the supermarket when I am short on time.  They give a “jump-start” to dinner preparations, and often are more economical than what I can make at home.  Pierogis are one of those food items.  Pierogies are filled dumplings; the fillings varying from potatoes, to cheeses, to spinach, or any combinations of these.   The most common way I fix them is to boil them as directed on the package, and serve with melted butter and sautéed onions.  Teamed up with a protein item and a salad, they round out the meal by providing carbohydrates and, depending on their filling, a small additional amount of protein as well.

In this baked dish, however,  I pair pierogies with bacon and a very simple cheese sauce. Top with more cheese, bake for a short time and top with chopped tomatoes and green onions.  Serve with a green salad.  I think this dish is colorful and looks nice baked in gratin dishes for individual casseroles.

INGREDIENTS

Servings:  about 4

• 1  package ( 16 oz.) frozen pierogies, filling of your choice
• Cooking spray
• 2-3 slices bacon, chopped
• 2 garlic cloves, minced
• 1/3 cup (3 oz.) 1/3-less fat cream cheese
• 1/2 cup fat-free low sodium chicken broth
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup sliced green onions
• 1 plum tomato, seeded and chopped

DIRECTIONS

1.  Preheat oven to 400 degrees

2.  Arrange pierogies in an 11″ x 7″ baking dish, or individual casseroles, coated with cooking spray.

3.  Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towel.  Set aside.

4.  Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly.  Add 1/3 cup cream cheese to pan, cook for 1 minute or until cream cheese begins to melt, stirring frequently.  Gradually add  chicken broth, stirring with a whisk till smooth.   Pour this mixture evenly over the pierogies.

5.  Top with 1/2 cup cheddar cheese.  Bake at 400 degrees for 20 minutes or until bubbly and thoroughly heated.  Remove from oven, and sprinkle with bacon, green onions, and tomatoes.

       SOURCE:  adapted from  Cooking Light Magazine