Baked Bacon and Cheese Perogis

Perogis are so dang good!  The way I usually eat them is just by frying them up in a pan with butter and putting a dollop of sour cream on top.  This sounded so much better!  And talk about easy...frozen perogis, hardly no work!  This recipe comes to you from Elizabeth's Edible Experience.  I like to double the sauce, it never hurts to have more!

1 (16-ounce) package frozen potato and onion pierogies (we used 4 cheese)
Cooking spray
6 center-cut bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper
1 head of broccoli, cut in to florets

Preheat oven to 400°.

Arrange the frozen pierogies and broccoli in an 9x13-inch glass baking dish coated with cooking spray.

Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.

Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth.

Pour the cream cheese mixture evenly over pierogies.

Top evenly with 1/2 cup cheddar cheese.

Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.