Pierogi Casserole

I love when the meals I throw together on a whim turn into our favorite dishes!  I stocked up on pierogies a while back when they were on sale at an irresistible price.  They make a simple and delicious dinner or side dish.  One night after work I just threw together a few ingredients that I found in our fridge, and I ended up with this casserole.  Mike and I were both big fans of it!

I ended up having to make this pierogi casserole a second time because I didn't think to take a picture the first time.  Is anyone else frustrated by daylight savings time?  It's dark when I leave for work, and dark by time I get home.  There is absolutely no natural light for me to use for pictures during the week, and it frustrates me because I've really been working on improving my photography and the lack of daylight doesn't help me!

Okay, enough of that.  This casserole comes together quickly and is versatile enough that you could add any meat you want. I used turkey because we still have leftovers from Thanksgiving.  The first time I made this, I used bacon bits.  I think ham would also work well--let me know what you use!

Pierogi Casserole

Serves 6 

2 (12 count) boxes pierogies
1 (8 ounce) container Italian Herb cream cheese
1/4 cup chicken broth
1/2 cup diced chicken or turkey
1/4 cup shredded cheddar cheese

1.  Layer pierogies into a 9x13" casserole dish.

2.  In a small bowl, mix together the cream cheese, chicken broth, and turkey.

3.  Pour the sauce evenly over the pierogies.

4.  Sprinkle with the cheese.

5.  Bake at 350 for 45 minutes, until the casserole is heated through.