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+ servings
A pierogi scooped from a casserole dish

Bacon Pierogi Bake

Course Main Course
Cuisine American
Keyword Back to School, Bacon, Weeknight Favorites
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 32 oz package frozen potato and onion pierogi, (these are normally sold in 16 oz packages and you will buy two)
  • 12 slices bacon
  • 2 garlic cloves, minced
  • 6 oz plain cream cheese, cut into cubes
  • 1 cup low-sodium chicken broth
  • 1 ½ cup shredded cheddar cheese
  • cup thinly sliced green onions
  • cup cherry tomatoes, quartered
  • 1 tsp black pepper


  • Preheat oven to 375 degrees. 
  • Lightly spray a 9x13 baking dish with cooking spray and arrange the frozen pierogi in a single layer. You may have some overlap and that is just fine.  
  • Slice the bacon into ½-3/4 inch pieces. In a rimmed skillet, cook bacon over medium heat until crisp. Leaving dripping in the pan, transfer to a plate, and set aside.
  • Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add cream cheese to pan, whisk and cook for 1 minute or until cream cheese begins to melt. Add the chicken broth and pepper to pan and whisk until smooth. 
  • Pour the cream cheese mixture evenly over pierogis. Top with cheese and then the bacon. 
  • Bake uncovered for 30 minutes.  Remove from oven and top with tomatoes and green onions. Serve immediately. 


Recipe Adapted from Elizabeth's Edible Experience