Pierogi Bake for Cooler Fall Nights
I love pierogies. They make a great meal on any weeknight. Fast and delicious, they sooth the hungry bears that come to my table every night. I’ve always boiled them then fried them crisp, serving them up with a mess of caramelized onions and sour cream. But I was looking for something a little different that I could throw in the oven and bake. With the days turning colder, I like to bake in the oven to help heat the house. So, Pierogi Bake came into existence for my family. It has a great creamy sauce that beats plain old sour cream any day of the week.
What Goes Into A Pierogi Bake?
I started out with thick cut bacon, crisped up and the drippings reserved for the sauce in Pierogi Bake. Cream cheese and sour cream made a thick sauce, which was thinned just a bit with half n half, although you could use milk. Once the sauce was thickened, I poured it over frozen pierogies that I had arranged in an enameled cast iron Dutch oven. The lid was put on and I baked it for about 45 minutes, then sprinkled a can of diced tomatoes over the top for the last 15 minutes for the perfect Pierogi Bake. Before serving, I topped the whole thing with the crisp bacon and some sliced green onions for a fresh flavor. Two boxes of pierogies disappeared in minutes at my table when I made them into Pierogi Bake!
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Easy Pierogi Bake for a Fall Dinner
Ingredients
2 boxes pierogies, any flavor
5 slices thick cut bacon, cut into bits
4 oz cream cheese
1 C sour cream
1 C half n half
1 sm can petite diced tomatoes, any flavor, drained
1 C shredded colby jack cheese
3 green onions, sliced thin
Instructions
Heat oven to 375 degrees F.
Arrange pierogies in a casserole dish or enameled Dutch oven. Set aside.
Fry the bacon until crisp in a large saute pan. Remove the bacon, leaving the drippings behind.
To the drippings, add the cream cheese and sour cream. Stir until the cream cheese has melted.
Add the half n half, simmering over low heat until a thick sauce forms.
Pour the sauce over the pierogies and cover.
Bake 45 minutes, then top with the drained tomatoes.
Return to the oven for 15 minutes, until the tomatoes are hot and bubbly.
Top with the crispy bacon, shredded cheese, and onions.
Serve hot. (REMEMBER: Filling is VERY hot!)
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Making Pierogi Bake in a Slow Cooker
You can easily convert this Pierogi Bake recipe to make it in a slow cooker! Make up the sauce as usual, but place everything in your favorite slow cooker and set to low for about 4 hours. You’ll have a delicious meal ready when you are that you can top with the tomatoes, bacon, and green onions. What a perfect ending to a beautiful Autumn day! So watch for sales on pierogies and make Pierogi Bake for your family.