Monday, August 26, 2013

baked pierogi cassarole

Frozen pierogis are a regular meal in our house. Ed doesn't like them so much because they don't have any meat in them, but I love them. As a compromise, I made this the other day and the bacon was just meat enough for him to be satisfied and I got the seal of approval.
Step one is cook the bacon. That way it's properly drained and cooled before you shovel it into your mouth.
This is definitely the next step because it takes a while. You need to melt the cream cheese into the chicken stock until it's almost completely smooth, and that takes a bit. Once that's good to go, it's time for assembly.
I wasn't kidding when I said this was made with frozen piergoi.
Pour the cream cheese sauce over the frozen pierogi.
Fresh grated mozzarella cheese- or cheddar. Whatever cheese you want to use!
20 to 25 minutes later this is what pops out. Fluffy and cheesy and begging for bacon.
There you go! This is so good. The cream cheese sauce is almost like the sour cream you dip the pierogi in and the bacon is salty and the potato pierogi are fluffy. You'll add this to the rotation.
Baked Pierogi Cassarole
Inspired by Our Table for 7.
16 oz frozen pierogi
8 oz sliced bacon, cooked and chopped
1/3 cup cream cheese, room temperature
1/2 cup chicken stock
1/2 cup shredded cheese

Preheat oven to 400 degrees. Lightly spray a 9 by 13 baking dish with cooking spray and lay pierogi in a single layer. Meanwhile, melt cream cheese into the chicken stock over medium heat in a sauce pan on the stove top. Pour this cream cheese over the frozen pierogi and top with shredded cheese. Place into the preheated oven and bake for 20-25 minutes. Garnish with chopped cooked bacon and enjoy!