4 tablespoons butter
2 cups diced onion
2 cups broccoli, chopped
3/4 lb ham, diced
12 frozen pierogis
1 cup low sodium chicken broth
1/4 cup heavy cream
salt and pepper to taste
1 cup shredded cheese (Swiss, Cheddar, Monterey Jack, etc)
Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onions and broccoli and cook until the onions are golden and brown, about 10 minutes. Remove the vegetables to a plate. Add the ham and cook until lightly browned. Remove the ham to the plate with the vegetables.
In the same skillet, melt the remaining butter, then add the pierogis to the pan in a single layer. Cook on one side for 3-5 minutes until lightly browned.Add the broth, then reduce heat to medium, cover and simmer for 15 minutes until the broth is mostly absorbed.
Add the ham and vegetables back into the pan. Add the cream, salt and pepper to taste, and stir to combine. Top with shredded cheese. Broil in the oven until cheese is melted and bubbly, about 3 minutes. Serve and enjoy!