This is a modified version of Cooking Light's Bacon Pierogi Bake. This Pierogi Casserole dish has less cream cheese and mushrooms added. We also added more tomatoes and found if you slices them over the peirogi and add them to the oven, they cook nicely--kind of like tomatoes on pizza. Some may opt for sprinkled chili pepper on top before baking too. Serve with a salad for a complete meal.
1. Preheat oven to 400°.
2. Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray or coat with butter. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.
3. Add garlic and mushrooms to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 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 1/2 cup cheddar cheese and tomatoes. Cover. Bake at 400° for 25-30 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, and pepper.