I’ve been making this recipe for Bacon Broccoli Pierogie Bake for years but apparently I only blogged it as Bacon Pierogie Bake (served with a side of steamed broccoli) or Broccoli Pierogie Bake (back when I was trying to eat less meat). Since I only make it this way now – gotta love one-pot meals – I figured I better make a new post so I could share it with all of you.
Lately I’ve been buying mini pierogies (because they’re just so darn cute) and doubling the recipe so we have plenty left over for lunch the next day. The doubled recipe is below.
Bacon Broccoli Pierogie Bake
Slightly Adapted from Elizabeth’s Edible Experience
2 large broccoli crowns, cut into florets
2 (16-ounce) packages frozen mini potato pierogies
6-8 center-cut bacon slices, chopped
6 ounces cream cheese
1/2 teaspoon garlic powder
salt and pepper
1 cup chicken broth
4 ounces sharp cheddar cheese, shredded
3-4 thinly sliced scallions
1/2 cup chopped seeded plum tomato
Preheat oven to 400°.
Steam broccoli until tender. Coat a 9 x 13″ baking dish with cooking spray. Arrange the broccoli and frozen pierogies in the dish.
Cook the bacon in a saucepan over medium heat until crisp; remove to a paper towel-lined plate.
Add the cream cheese, garlic powder, salt and pepper to the bacon drippings and cook until cream cheese begins to melt, stirring frequently. Gradually add the chicken broth, whisking until smooth. Pour the cream cheese mixture evenly over the pierogies and top with the cheddar cheese.
Bake for 20 minutes, then remove from the oven and add the bacon and scallions. Bake for another 5 minutes. Remove from the oven and top with the tomato. Allow to cool for 5 minutes then serve.
MAKE AHEAD TIP: You can steam the broccoli, cook the bacon, shred the cheese, chop the scallions and tomatoes and make the sauce ahead of time. Store everything in separate containers in the fridge until you’re ready to assemble the casserole.