Ingredients

4 ounces cream cheese
Cooking spray
8 slices bacon (about 8 ounces)
2 medium scallions
4 ounces shredded cheddar cheese (about 1 cup), divided
2 pounds frozen pierogies (any variety)
1 tablespoon water
1/2 cup sour cream
1/2 cup low-sodium chicken broth
1/4 teaspoon freshly ground black pepper

Instructions

Let 4 ounces cream cheese sit at room temperature until softened. Meanwhile, cook the bacon and heat the oven.
Arrange a rack in the middle of the oven and heat the oven to 375° F. Coat an 8x8-inch or other 2-quart baking dish with cooking spray.
Place 8 slices bacon in a large skillet over medium heat and cook until crispy, about 10 minutes. Remove to a paper towel-lined plate to drain and let cool slightly. Coarsely chop and reserve 2 tablespoons for topping. Thinly slice 2 medium scallions (about 2 tablespoons). Shred 4 ounces cheddar cheese on the large holes of a box grater (1 cup).
Place 2 pounds frozen pierogi and 1 tablespoon water in a large microwave-safe bowl. Cover with plastic wrap and microwave on high for 2 minutes. Stir, re-cover, and microwave until the pierogi are just thawed, about 2 minutes more. Drain the pierogi.
Arrange half of the pierogi in an even layer in the baking dish. Reserve 2 tablespoons of the bacon for garnish, then sprinkle the remaining bacon over the pierogi. Arrange the remaining pierogi over the bacon.
Place the cream cheese, 1/2 cup sour cream, 1/2 cup low-sodium chicken broth, and 1/4 teaspoon black pepper in a medium bowl and whisk until combined. Add 1/2 cup of the shredded cheddar cheese and stir to combine. Pour evenly over the pierogi. Cover the baking dish tightly with aluminum foil.
Bake until the center is heated through and reaches an internal temperature of 165°F, 25 to 35 minutes. Uncover and sprinkle with the remaining 1/2 cup shredded cheddar cheese. Return to the oven and bake uncovered until the cheese is melted and bubbly, about 5 minutes. Garnish with the reserved bacon and scallions before serving.
RECIPE NOTES
Storage: Store leftover pierogi casserole in an airtight container in the refrigerator for up to 4 days.

casseroles