Creamy Pierogi Casserole
I was minding my own business and something I saw on FB made me flash back to the days when I was working at Newport News Shipbuilding and Drydock Company in the late 1970s. I worked with this wonderful Polish guy named George whose wife would come to the parking lot at lunchtime to eat lunch with George. She made enough for an army and we loved her pierogis the best. And So It Goes..
16 oz frozen potato and onion pierogis, thawed
5 Slices smoked bacon, diced crispy
14 oz sausage, sliced (traditionally this would be Kielbasa but Andouille is a good alternative)
4 oz cream cheese, very softened
1/2 cup sour cream
1 Tbs water
1/2 cup veggie broth (from 32-oz carton)
1 cup shredded cheddar cheese
1/2 cup thinly diagonally sliced green onions
Salt substitute and coarse ground black pepper to taste
- Remove Cream Cheese from the refrigerator to soften.
- Preheat oven to 375°F. Spray a 12×8-inch (2-quart) glass baking dish with cooking spray.
- Place pierogis evenly into the prepared casserole dish; Top with sausage.
- In a medium bowl, mix cream cheese, sour cream, chicken broth, salt substitute, and pepper with a whisk. Stir in 1/2 cup of the cheddar cheese and 1/3 cup of the green onions (reserve the remaining onions for topping).
- Pour the cream cheese mixture evenly over pierogis and sausage. Cover with foil; bake for 22 to 27 minutes or until the center is heated through and the temperature reaches 165°F.
- Uncover, and top with bacon pieces and remaining cheese; bake for 3 to 5 minutes or until cheese is melted. Sprinkle with reserved green onions.
- Sprinkle with paprika and serve hot.