Description
A modern, lightened Polish classic featuring tender potato-and-onion pierogies baked in a silky cream cheese sauce, topped with golden mozzarella. A family-friendly, weeknight-friendly comfort dish that balances indulgence and health.
Ingredients
2 boxes frozen potato and onion pierogies (24 total)
2 cups caramelized onions (store-bought or homemade)
2 tablespoons light butter
1.5 cups fat-free half-and-half
6 ounces reduced-fat cream cheese, softened
1.5 cups fat-free shredded mozzarella
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon salt
Instructions
Preheat oven to 375°F (190°C)
Heat light butter in a saucepan over medium heat, add caramelized onions, garlic powder, onion powder, and salt. Cook 5 minutes, stirring
In a bowl, mix softened cream cheese until smooth. Gradually add fat-free half-and-half, blending until silky and fully combined
Place pierogies in a greased 9×13-inch baking dish
Pour cream cheese sauce over pierogies, spreading evenly
Sprinkle mozzarella cheese on top
Bake 25–30 minutes until bubbly and golden
Notes
Use store-bought caramelized onions to simplify prep
Freeze leftovers in an airtight container for up to 3 months
For extra crisp topping, broil 2–3 minutes at end of baking
Vegetarian-friendly (no animal by-products except dairy)
Nutrition
- Serving Size: 1 pierogi
- Calories: 120
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 2.5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 10mg