{food} baked pierogi casserole

Sometimes, you just need some comfort food in your life.

... and bacon always gives it a little extra street cred.

And since I have an undying love for cheese, potatoes and anything that would otherwise be considered boring until it's got cream cheese in it, this recipe makes my heart and belly happy.

I realize there's a decent chance you're going to laugh... but this comfort food is kinda sorta almost healthy. It's really easy to hide some extra veggies, it uses low fat cream cheese and when you actually try to be a responsible adult and eat one portion, it's not so bad.

... eat the entire thing and, well... you're on your own with that one.*

I finished this meal off with a heaping pile of sauteed organic spinach. So simple, yet so very good. 

*I say this because it's entirely possible this will happen. I gauge the success of a dish based on Brett's acceptance of said food. He nearly stabbed me with a fork going for seconds. You've been warned.

 

Baked Pierogi Casserole

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INGREDIENTS

1 12-count box potato and cheese pierogis, frozen

2 center-cut slices bacon, cut into quarters

2 cloves garlic, minced

8 baby portobello mushrooms, sliced thin with stems removed

3 oz low-fat cream cheese

1/2 cup vegetable broth

8 grape tomatoes, diced

1/3 cup reduced fat sharp cheddar cheese, shredded

DIRECTIONS

1. Preheat oven to 400 degrees. In a small saucepan, cook bacon until crispy. Remove and keep drippings in pan.

2. Add garlic and mushrooms to pan with bacon drippings. Over medium heat, cook until tender. Stir in cream cheese until it starts to melt. Whisk in broth until well blended. Remove from heat when bubbles start to form in the middle.

3. In a large casserole dish, spread frozen pierogis along bottom. Pour sauce over top and toss until coated. Top with cheese, crumbled bacon and tomatoes.

4. Bake for 20 minutes. Serve immediately.

Makes 4 servings.

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