Pierogi Bake with Cream Cheese and Bacon

I'm crazy about dumplings!  I make Korean "mandu" dumplings all the time but 
pierogies are fairly new to me.  I started using the yummy potato filled dumplings 

a few years ago when I ran across this recipe for pierogi soup.  After the first bite I 

was hooked.  If you haven't tried them start with this recipe and you will be a fan  

as well.  It's sorta like a creamy loaded baked potato in a casserole and I've yet to

meet a single person who doesn't like a loaded baked potato!

Pierogi Bake with Cream Cheese and Bacon
adapted from myrecipes.com

(printable copy)

1 (16 oz) package frozen potato and jalapeno pierogies

6 slices bacon, chopped

2 garlic cloves, minced

1 (8 oz) package cream cheese

1/2 cup chicken broth

salt and pepper, to taste

1 cup sharp cheddar cheese, shredded

1/4 cup green onions, thinly sliced

2 red chilies, thinly sliced (can substitute tomato)

Preheat oven to 400 degrees.  

Arrange the pierogies in a baking dish* coated with non-stick cooking spray.

Cook bacon in a skillet over medium heat until crisp and remove from pan.

Set aside.  Add garlic to the drippings and cook for 30 seconds, stirring 

constantly.  Add the cream cheese and cook 1 minute or until it starts to melt,

stirring frequently.  Slowly add the chicken broth to the pan, stirring with a whisk

until smooth.  Season with salt and pepper to taste.  

Pour cream cheese mixture over the pierogies and bake at 400 degrees for 20 minutes

or until hot and bubbly.   Remove from oven and top with cheese and bake for an 

additional 5 minutes or until cheese melts.  Top with reserved bacon, green onions

and red chilies.

* I doubled the recipe and used a 9x12 baking dish

Just to tell you how yummy it is.......  The day after I made it my college age son 
(who's home for the summer) called me at work to ask if he could have the leftovers.  
He NEVER does that!  It's definitely a keeper and yet fancy enough for company!  

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