Bacon Pierogi Bake

from Cooking Light.

1 package frozen potato and onion pierogies
Cooking spray
2 center-cut bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 oz) 1/3 -less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 oz) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 tsp freshly ground black pepper

1. Preheat oven to 400.

2. Arrange pierogies in an 11 x 7-in glass baking dish coated with cooking spray. Cook bacon in a sauce pan over med heat until crisp; remove from pan. Set aside.

3. Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese and cook for 1 min 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 cheddar cheese. Bake at 400 for 20 min or until bubbly and thoroughly heated. Remove from oven and sprinkle with bacon, green onions, tomato, and pepper.

Yield: 4 servings.