Cheesy Bacon Pierogie Bake

I have never, before this meal, eaten a pierogie.

I don't know why... I just don't think we ever had them growing up, which means they weren't something I actively sought out in my own cooking.

That will change, though, because this Cooking Light meal was too good to leave as a one-hit wonder.  It's been popping up throughout my food blog world, and for good reason.  This was barely enough for all four of us, though; next time I will double.

Cheesy Bacon Pierogie Bake

barely adapted from Cooking Light

• 1  (16-ounce) package frozen potato and onion pierogies (such as Mrs. T's)
  
• Cooking spray
  
• 3  slices turkey bacon,  chopped
  
• 2  garlic cloves, minced
  
• 1/3  cup  (3 ounces) 1/3-less-fat cream cheese
  
• 1/2  cup  fat-free, lower-sodium chicken broth
  
• 1/2  cup  (2 ounces) shredded sharp cheddar cheese
  
• 1/4  cup  thinly diagonally sliced green onions
  
• 1 tomato, seeded and diced
  

1/2  teaspoon  freshly ground black pepper

1. Preheat oven to 400°.

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

3. Add garlic 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. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.