1 package (16 oz) frozen potato and onion pierogies
1 tablespoon water
1 lb kielbasa sausage, sliced
8 oz cream cheese , very softened
1/2 cup sour cream
1/2 cup chicken broth (from 32-oz carton)
1/8 teaspoon coarse ground black pepper
1 cup shredded Cheddar cheese
1/2 cup thinly diagonally sliced green onions
- Heat oven to 375°F. Spray 9×13-inch (2-quart) baking dish with cooking spray.
- Place frozen pierogies and water in medium microwave-safe bowl; cover with plastic wrap. Microwave on High 2 minutes; stir. Continue microwaving on High 1 1/2 to 2 minutes until thawed. Place pierogies evenly in casserole. Top with sausage.
- In medium bowl, mix cream cheese, sour cream, chicken broth and pepper with whisk. Stir in 1/2 cup of the Cheddar cheese and 1/3 cup of the green onions (reserve remaining onions for topping).
- Pour cream cheese mixture evenly over pierogies. Cover with foil; bake 22 to 27 minutes or until center is heated through and temperature reaches 165°F.
Uncover, and top with remaining cheese; bake 3 to 5 minutes or until cheese is melted. Sprinkle with reserved green onions.