This first caught my eye because I love pierogies. I knew it needed a little some more to make it stretch and fill people up. My version came out perfect! I could seriously eat this every week. It was simple to make and very satisfying.
Adapted from Cooking Light
2 (16-ounce) packages frozen potato and cheese pierogies (such as Mrs. T's)
2 garlic cloves, minced
8 ounces cream cheese
1 pound kielbasa, cut into small pieces
1 cup fat-free, lower-sodium chicken broth
1 cup shredded sharp cheddar cheese
1 can diced tomatoes, drained
1/2 teaspoon freshly ground black pepper
Preheat oven to 400°.
Arrange the pierogies in two 11 x 7-inch glass baking dishes coated with cooking spray.
Warm cream cheese, pepper and garlic in 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. Stir in tomatoes. Divide kielbasa and equally scatter over each pan of pierogies. Pour the cream cheese mixture evenly over each pan of pierogies and kielbasa. Top each pan with 1/2 cup of shredded cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated.
One year ago: Cream Cheese Pie