Bacon Pierogi Bake


  • 4 slices thick-cut bacon, chopped
  • 4 cloves garlic, minced
  • 2/3 cup (6 oz) 1/3-less-fat cream cheese
  • 1 cup chicken broth
  • 2 (16 oz) packages frozen potato and onion pierogies
  • 1 cup sharp cheddar, shredded
  • 1/2 cup scallions, thinly sliced
  • 1/2 cup plum tomato, seeded and chopped
  • 1 tsp black pepper


  1. Preheat oven to 400°.
  2. Cook bacon over medium heat until crisp; remove from pan and set aside.
  3. Add garlic to bacon drippings. Cook 30 seconds, stirring constantly. Add cream cheese and cook until it begins to melt. Gradually add chicken broth, whisking until smooth.
  4. Spray an 11″x7″ glass baking dish with cooking spray. Arrange pierogies in the dish and top evenly with cream cheese mixture. Top evenly with cheddar cheese.
  5. Bake for 20 minutes or until bubbly and heated through. Remove from oven, sprinkle with bacon, scallions, tomatoes, and pepper.

Number of servings (yield): 8

Calories: 303

Fat: 12.8

Protein: 12.1

4 :  ★★★★☆ 1 review(s)

When I made this the first time, I misunderstood the instructions, and added the scallions, tomatoes, and pepper to the cream cheese mixture. The result was incredibly tasty (easily 5 stars), and I think I like it better because I don’t care for uncooked tomatoes or onions, but your taste may differ.

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