Canadian
The Holy Mother of Pierogi Bakes
What do you get when you mix the great taste of pierogies and ground beef? One incredible dish filled with the great taste of potatoes, beef, sour cream and bacon. Pierogies, bacon and cream cheese forming an extremely persuasive casserole.
What It Is
What do you get when you mix the great taste of pierogies and ground beef? One incredible dish filled with the great taste of potatoes, beef, sour cream and bacon. Pierogies, bacon and cream cheese forming an extremely persuasive casserole.
Origin
The Dinner by the Minute source lists the origin as: Poland, Central Europe.
Fun Fact
Legend credits St. Hyacinth of Poland with popularizing pierogi during a 1238 famine, allegedly saving a town with a well-timed batch. Sainthood by dumpling is a bold precedent.
Ingredients
- 1 package frozen potato and onion pierogies
- 10 bacon slices, chopped
- 3 tbsp minced garlic
- ½ cup cream cheese
- ½ cup chicken broth
- ¾ cup (2 oz) shredded sharp cheddar cheese
- ¼ cup thinly sliced green onions
- ¼ cup chopped plum tomato
- ½ tsp ground black pepper
Steps
- Preheat oven to 400°F.
- Arrange the frozen pierogies in an 11x7-inch glass baking dish coated with cooking spray or parchment paper for easier cleanup.
- Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add ½ cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth.
- Pour the cream cheese mixture evenly over pierogies. Top evenly with ½ cup cheddar cheese. Bake at 400°F for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
Notes
Original cookbook note: For a gluten free alternative use gluten-free pre-packaged peirogies. Not Russian at all. The Watermelon In many regions of Poland Cleanse the so-called ruskie Take the juice a pierogi are wellofknown (in watermelon (or about 2 English: potato & cheese cups worth), add a leaf of pierogi or ruthenian mint or basil, 2 cups pierogi; 'Russian' is water, ¼ cup lime juice incorrect!). The name does ice cubes and you have a not indicate any Russian great watermelon drinkis origin, since such food that is both loaded with unknown in Russia. The vitamins and will keep United States consumes youmost cool at and refreshed. the about 230 million pierogies annually. Grammar, spelling and punctuation were cleaned for Spoon & Scribble. Source claims that were not needed for the recipe itself were not silently promoted into new facts.
Substitutions
From the cookbook: For a gluten free alternative use gluten-free pre-packaged peirogies. Not Russian at all. The Watermelon In many regions of Poland Cleanse the so-called ruskie Take the juice a pierogi are wellofknown (in watermelon (or about 2 English: potato & cheese cups worth), add a leaf of pierogi or ruthenian mint or basil, 2 cups pierogi; 'Russian' is water, ¼ cup lime juice incorrect!). The name does ice cubes and you have a not indicate any Russian great watermelon drinkis origin, since such food that is both loaded with unknown in Russia. The vitamins and will keep United States consumes youmost cool at and refreshed. the about 230 million pierogies annually.
Storage
Refrigerate in a covered dish for up to 3 days. Reheat covered in the oven to keep the pierogies from drying out.
Freezing
Not stated in the cookbook. Most cooked bases can be frozen in airtight meal-sized portions, but dairy sauces, potatoes and fresh garnishes may change texture after thawing.