Pierogi and Kielbasa Bake

    I’ve recently seen several recipes for pierogi bakes. I have loved pierogi’s since I was a little girl. They are a tradition in Pittsburgh. They are so popular in Pittsburgh that there are actual “pierogi” races at the Pittsburgh Pirate games. Yes, grown adults put on pierogi costumes and race each other at the baseball games-it’s hilarious!
    I’ve been trying to decide which pierogi bake to try when I came across one for pierogi’s and kielbasa. While I don’t really enjoy kielbasa, my husband loves it. I would have liked to have used my dad’s homemade pierogi’s, but we happened to be out of them so I had to settle for Mrs. T’s. As a quick side note, my dad makes the most amazing pierogi’s I have ever tasted.

Pierogi and Kielbasa Bake (adapted from Lemons and Love)

1 package (16 oz.) of frozen potato and cheese pierogies (though homemade are better!)
½ lb. kielbasa, cut into small pieces
2 garlic cloves, minced
¼ c. green peppers, julienned
¼ c. red peppers, julienned
¼ c. onions, chopped
4 oz. low fat cream cheese
½ c. white wine
¼ c. chicken broth
¼ c. cheddar cheese, shredded
¼ c. mozzarella cheese, shredded
1 t. black pepper

2.  Spray a 9 x 13 baking dish with cooking spray.  Arrange the pierogies in the bottom of the dish.  Set aside.

3.  Cook kielbasa in a pot over medium heat, about 6-7 minutes, or until it begins to brown.  Add garlic, peppers, and onion.  Saute for 2-3 minutes.  Stir in the cream cheese and pepper until the cream cheese starts melting.  Add in the wine and chicken broth, stirring frequently until all ingredients are well incorporated.  Heat 3 additional minutes. 

4.  Remove the pan from heat and pour over the pierogies in the prepared baking dish.  Top with the cheeses and bake for 20 minutes or until heated through.