Yield: 4 servings

Hands-on prep time: 18 minutes

Total prep time: 38 minutes

Price per serving: $1.80

 

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 cream cheese
• 1/2 cup fat-free, low-sodium chicken broth
• 2/3 cup shredded sharp cheddar cheese
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped and seeded plum tomato
• 1/2 teaspoon freshly ground black pepper

 

Directions 

1. Preheat oven to 400° F.
2. Spray an 11 x 7-inch glass baking dish with cooking spray and arrange pierogies evenly in pan. Set aside.
3. Cook bacon in a saucepan over medium heat until crisp. Remove from pan and set aside.
4. Add minced garlic to drippings in pan and cook for 30 seconds, stirring constantly.
5. Add cream cheese to pan, cooking for 1 minute, or until cream cheese begins to melt, stirring constantly. Slowly add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Sprinkle evenly with cheddar cheese.
6. Bake for 20 minutes or until bubbly and completely heated. Remove from oven, and top with bacon, green onions, tomato and pepper.