1 (16 oz) package frozen potato and onion pierogies
2 garlic cloves, minced
1/3 cup reduced fat cream cheese
1/2 cup broth
1/2 cup (or more) shredded sharp cheddar cheese
1/4 cup thinly sliced green onions
1/4 cup chopped tomato (I didn't have any tomatoes. Not even a can of diced! So I sprinkled some frozen chopped spinach on top instead.)
1/4 tsp freshly ground black pepper
1. Preheat oven to 400
2. Arrange frozen pierogies in an 11 X 7 inch glass baking dish coated with cooking spray or oil.
3. Heat small amount of olive oil in pan over med-high and saute garlic 30 seconds, stirring constantly. Add cream cheese, stirring until begins to melt. Stir! Gradually add broth, stirring with a whisk until smooth. Pour cream cheese mix evenly over pierogies. Top with cheese and green onions.
4. Bake for 25 minutes until thoroughly heated. Remove from oven and top with tomatoes and black pepper.