Bacon Pierogi Bake Recipe (2024)

We love pierogies even without sauce... this just gives us an alternative way to prepare them. Didn't find potato & onion pierogies, so used potato and cheese. Leftovers reheated pretty well.

So my family were pierogi virgins until tonight. These were yummy and sooooo easy, especially since I already had the bacon cooked. I wouldn't say they are worthy of a special occasion, but for an everyday weeknight dinner? You betcha. I made a quick caprese salad to go along with it. DH is still making yummy sounds.

My family loved this! I also doubled the bacon though and used cherry tomatoes instead of the plum tomato. Really fast, easy and inexpensive meal!

Loved it. The only changes I made were doubling the amount of bacon from 2 strips to 4 strips and adding sautéed onion to the sauce.

We love pierogies and when my husband printed this out and I saw it was from Cooking Light, I wondered what he was thinking. Whenever I try my low fat, low calorie recipes on him he just grunts!! I tried it; it was easy, and we LOVED it. At first I thought there was not enough sauce but then I realized it was not supposed to be loaded with a sauce but accented by it. I would agree that it was like a loaded potato, but also like a scalloped potato. The sauce made it creamy and the fresh scallions and tomatoes made it crispy as well. This was delicious and I have shared it with many others. I doubled the recipe right at the start and I am so glad I did. Make the dish fit the recipe though and the sauce will seem about right then.

Reminiscent of a loaded baked potato. Absolutely delicious. I feel this would be a great dish to serve as an appetizer using the small pierogies.

This was pretty good, but I think next time I will double the sauce and maybe add a little more cheese--for me, there was not enough. Husband and 4 year old loved it so I will probably make it again! First time having pierogies, and we were impressed!

Inexpensive, quick, easy and so yummy! Can't get much better than that. Had it for dinner and leftovers for the lunch the next day. I would reccomend making the sauce, I know others had mentioned jarred alfredo sauce, don't bother the sauce takes no time and is delicious! If you like potato skins you will likely love these, they hit the spot.

Have made this many times since first seeing the recipe in 2010. We use all flavors of pierogies including ones with sauerkraut. All are wonderful. Not a traditional use of pierogies but it's fun to have a different way to prepare them - it does taste a lot like loaded potato skins! It's an easy go-to dish since the ingredients are often ones you have around the house and it's quick to throw together. I do add extra broth - I found the original recipe didn't have enough to make it saucy enough.

I love pierogies, but this is NOT the way to eat them! Maybe I'm biased because I'm Polish. I thought it tasted like a weird loaded potato with pierogi dough and cream sauce. I do not recommend this tecipe!

This has become a favorite stand-by for me. Easy to throw together and awesome flavor. A few tweaks: I add diced yellow onion to the bacon drippings before the garlic, and cook the chopped tomatoes into the sauce. I think it makes the sauce more robust.

This was a great change from the norm. Accompanied with a salad and breadsticks we had a delicious dinner.

Ok best way to french this up and make it tasty and yummy is to use 2 blocks of cream cheese, mix the onion, bacon and tomato into the creamy sauce and add S&P and some crushed red pepper flakes along with the garlic. Add a little more chicken broth, cook for a bit and cover the perogies well. Add alot of cheese to the top and some more green onions. Bake for more like 30 minutes till bubbly. Let sit for a bit and serve. Rich and satisfying. Lets face it, your basically eating mashed Pots in pasta so forget the "diet" stuff and just eat less. Diet dairy is just gross no matter how you slice it. Do an extra lap and satisfy yourself!

This is wonderful! Great for a meal on it's own or as a side with grilled chicken. I have made it twice, first time exactly by the recipe, second time I just cooked the bacon first then crumbled it (easier) and left off the tomato which I did not think really added anything. The flavors are actually improved when reheated the next day and this freezes very well. I portion it out and freeze for lunches, top it with green peas and it is heavenly!

I thought they were okay. I liked the flavors of the tomato, green onions, and bacon on top, I was not impressed with the sauce however. My kids did not like this dish, with or without the toppings.

Very happy with this meal! I ended up cooking a little turkey kielbasa on the side though, since we are happy meat eaters (plus I had some left over from the chicken and sausage gumbo recipe from Cooking Light).

Not sure this is a 'special occasion' kind of meal, but it was definitely YUMMY and will be made again. Next time I'll add the green onions bacon and tomato the last few minutes of cooking as another reviewer suggested, and may add more tomato.

Yum, similar to Megan, I rec that you triple tomato asked for to punch up taste and nutrition. Turkey bacon is a great sub for pork.

I kind of felt like this recipe was cheating a bit using the pre-made pierogies at first. But after tasting it it didn't matter! It was a really fun, different meal. My BF liked it. I added the bacon, tomatoes, and onions for the last 3 minutes of the bake time, which I would recommend. Good, easy recipe.

This was a good recipe...We found that although we ate it, it would have been easier just to pour jarred Alfredo sauce over it then added the bacon and other toppings as suggested.

Great flavor! I used mini pierogies since my kids are younger and they're easier for them to cut. Used halved grape tomatoes from my garden. I put the cheddar cheese on with 4 minutes left only because my son distracted me when I was assembling everything and I forgot. It still melted in time. Served with steamed broccoli. Family loved it!

LOVE this recipe! I've made it several times now, each time a success. I usually double the amount of chopped tomato and green onion. So savory and rich!

This was very good and quite easy. The toppings really give it flavor and turn it into something different. I found that all of the sauce got soaked up while it baked, so there was none to spoon over it. I had let the pierogis defrost before I baked them, so they might have been a bit overdone. I served them with steamed broccoli which made a perfect meal. I will make these again!

I LOVED this recipe! For the ease of preparation and flavor- 2 thumbs up!! I served mine over cooked spinach. This recips is going into our rotation.

The sauce tasted a little weird; maybe the garlic and lower-fat cream cheese combo? But nevertheless, I love love love potato pierogis (thanks to my Russian heritage) and this was a great way to "bulk" them up with the bacon and sauce rather than eating the entire package in one meal. I served it with a green salad with light dressing. Super quick and easy - no fuss recipe.

We loved the taste, colorful presentation, and easy of preparation. I look forward to making these again, perhaps adding additional vegetables as other reviewers suggested.

Delicious! My husband and I both loved it! I made it exactly as is...except I sautéed some mushrooms separately and put them over the pierogi's before pouring on the sauce and cheese. SO good! This recipe will definitely be making frequent occurrences in our recipe rotation!

My husband loves this! I probably make this at least twice a month for him. It is one of the only meals he requests. It is quick and easy. I usually serve it with a salad or steamed broccoli.

My husband loves pierogis so I wanted to try this recipe for sure and it was a hit! It was very easy and quite tasty. I know others have said it was bland but I thought the tomato, bacon and onion topping gave it a lot of flavor. I think you could use other toppings as well such as bell peppers. I will make it again.

This recipe is tasty and easy. I used the potato and cheese pierogies and it turned out great.

Pretty tasty and super easy. Total prep time is maybe 10 min. Reminds me of potato skins - only in a healthier fashion. I served it with a side salad and was nicely full. I'll make it again.

This was wonderful! Everyone in the family loved it, including my toddler. Easy and quick, with most ingredients already in my pantry! Perfect for a busy night.

I used veggie bacon in place of the bacon, and mushroom broth in place of the chicken broth. This was excellent! I wasn't too sure the pierogies would cook in 20 minutes (since they start out frozen), but they did! And they were so good! I will make this again and again.

Delicious and filling! I added sliced mushrooms with the onions as they sauteed and a box of thawed and squeezed-dry spinach after the sauce came together, and it was a complete meal. It would also be delicious with a couple tablespoons of roquefort or parmesan instead of the cheddar, with less fat.

We ate this meal, but didn't necessarily enjoy it. the sauce was pretty bland, as were the pierogis. It was easy to make, but not worth it. Won't make again.

I've always loved pierogies, and this is a great new way to make them. I love that you can use them frozen in the recipe and don't have to boil them first. This was a pretty quick and easy recipe with a delicious result! A great "every day" meal.

I was very happy how easy and delicious this recipe was to make. Even my Dad who doesn't like pierogis loved it! This is one I will make over and over again.

This was a very satifying comfort meal without the high calorie count. I wouldn't do anything different with the recipe. It is wonderful as it is. This is a definite keeper!

This is amazing. You should try it. I love pierogi, and have a polish uncle, so have been very snotty about store bought pierogi. However, this just takes them to a new level - Fantastic

A bit too "heavy" with the creamy sauce. Needed something to cut the cream. Definitely has to be served with a salad!

I give this recipe 5 stars!!! Ah-mah-ZING! It was so easy to make and super yummy. My toddler loved the pierogis...and even signed for more! I made one variation from the recipe; I sauted the tomato and onion with a little reserved grease. Too good. A must try for anyone even busy working mamas.

For easy comfort food, I am giving this recipe 5 stars. I made this as a simple dinner when it was just my son and me and we both loved it. I used individual gratin dishes so that I could add cherry tomatoes to the top of mine. I halved them and put them on before baking (in place of the chopped plum tomato). They made an excellent addition. This is an easy recipe to keep everything on hand for on nights when you need a quick dinner.