3815. FOUR-LAYER BEEF and BACON CASSEROLE

yield: 8 servings


Topping

1/2 pound bacon

Sweet Potato Mash

3-4 medium sweet potatoes (1 1/4 lb)

1/4 cup full-fat coconut milk

1/2 tsp dried sage

1/4 tsp coarse sea salt

1/4 tsp ground black pepper

Cauliflower Mash

1 head cauliflower (1.5 lb), cut into florets

1/4 cup full-fat coconut milk

1/2 tsp coarse sea salt

1 tsp ground black pepper

Ground Beef

2 pounds ground beef

1 clove garlic, minced

1 medium yellow onion, diced

8 ounces button mushrooms, diced

1 tsp coarse sea salt

1/2 tsp ground black pepper

Topping: Preheat oven to 375 F and line a rimmed baking sheet with aluminum foil. Lay the bacon out on the sheet in one layer. Bake 12-15 minutes (22 minutes for crispy bacon). Let cool, chop, and then set aside.

Sweet Potato Mash: Heat oven to 400 F and line a rimmed baking sheet with aluminum foil. Clean and poke the sweet potatoes with a fork. Bake at 400 F for 35-40 minutes, or until they're soft and easily cut by a knife. Let them cool completely. Peel the potatoes and add the insides to a food processor. Add the coconut milk, sage, salt and pepper. Blend until smooth then set aside.

Cauliflower Mash: Steam the florets covered over simmering water for approximately 10 minutes, or until they're fork-tender. Place them in a food processor and add the coconut milk, salt, and pepper. Blend until smooth then set aside.

Ground Beef: In a large pan, cook the ground beef until slightly browned. Add the garlic, onion, mushrooms, salt, and pepper, and stir. Once the meat is cooked through, remove from heat.

Assembly: Turn oven to 350 F. Evenly spread the cauliflower mash over the meat. Spread the remaining half of the meat over the cauliflower in an even layer. Lastly, spread the sweet potato mash over the meat. Bake at 350 F for 30 minutes. Turn on broiler and cook for an additional 5 minutes. Sprinkle the chopped bacon on top and then let it cool and thicken for at least 10 minutes.

bacon recipe source: Cassy Joy Garcia, Fed & Fit (@fedandfit), June 10, 2014

3450. BACON-ALFREDO CASSEROLE

makes 12 servings 


1 box (1 lb) spaghetti

1/2 cup butter 

1/3 cup all-purpose flour  

1 teaspoon salt 

1/2 teaspoon pepper  

1 quart half-and-half 

8 slices bacon, crisply cooked, crumbled  

1 bag (12 oz) frozen sweet peas, thawed 

1 1/2 cups grated Parmesan cheese  

1 egg, slightly beaten 

2 tablespoons chopped fresh parsley 

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 5-quart Dutch oven, cook and drain spaghetti as directed on package; set aside. In same Dutch oven, melt butter over medium heat. Stir in flour, salt and pepper. Cook and stir over medium heat until smooth and bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil 1 minute. Remove from heat. Add cooked spaghetti, bacon, peas and 1 cup of the cheese; toss to coat spaghetti. Stir in egg. Spoon into baking dish. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 20 minutes or until set and edges are bubbly. Sprinkle with parsley. Cut into squares to serve.

bacon recipe source: Pillsbury, General Mills, Inc., P.O. Box 9452, Minneapolis, MN 55440

3364. BISQUICK BACON EGG CHEESE CASSEROLE

3 cups Bisquick®

1 cup cold water

2 cups shredded cheddar cheese

½ lb. bacon, cooked and crumbled

4 eggs

½ cup milk

½ teaspoon salt 

 

Heat oven to 425ºF. Grease 9x13 baking dish. Mix Bisquick® and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth into ball on floured cloth-covered surface. Knead 10 times. Pat into dish, pressing up ½ inch on sides. Top with cheese. Sprinkle with bacon. Mix remaining ingredients, pour over top. Bake for 20 to 25 minutes.

 

 

bacon recipe source: From Sarah's Kitchen to Yours, April 9, 2013

3356. BACON, EGG and CHEESE BAGEL CASSEROLE

serves 6-8


1 tablespoon butter, softened
5-6 large bagels (any variety), chopped into 1″ chunks
1 pound bacon, cooked and chopped
1 cup cheddar cheese, shredded
12 eggs
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 375 degrees. Use a paper towel to rub the bottom and sides of a large (13×9) baking dish with the softened butter. Arrange 5-6 chopped bagels in the baking dish. They should mostly fill the baking dish. Scatter the bacon and cheese over the bagels. In a large mixing bowl, beat together the eggs, milk, salt and pepper. Pour the mixture over the bagels, bacon, and cheese. Press down on the mixture, so that the bagels are mostly submersed in the egg mixture. Allow the mixture to rest for about 15-20 minutes in the refrigerator, so that the bagels absorb some of the egg mixture. Bake for about 45 minutes.


bacon recipe source: Amy Deline, The Gourmand Mom, June 10, 2012

3085. CHICKEN BROCCOLI BACON DAIKON CASSEROLE

makes 8 servings


2 cups cooked, diced chicken
2 cups raw, diced broccoli tops and stems
1 cup cooked, roughly crumbled bacon
2 cups peeled, cubed, raw daikon radish
4 tablespoons butter
1.5 cups heavy white cream or half and half
1 teaspoon dry mustard
2 cups shredded medium cheddar cheese
½ cup shredded mozzarella cheese
¼ cup crumbled feta cheese

Bring 2 quarts of salted water to a boil over high heat. Cube daikon radish into ½” cubes. Add daikon to the pot and boil for 20 minutes or until slightly softened. Drain thoroughly. Heat butter in a 2 quart sauce pan on the stove over medium heat until melted. Add salt, pepper, mustard and half and half. Heat to boiling, stirring constantly, for one minute. Remove from heat. Add cheddar, mozzarella, and feta. Stir until melted. Prepare fresh broccoli by cutting florets and stems into smaller pieces. Preheat oven to 325 degrees Fahrenheit. In a 12 x 12 casserole, combine cheesy chicken sauce, daikon, bacon and broccoli. Bake, uncovered, at 325 degrees for 20 minutes.


bacon recipe courtesy of: Your Lighter Side, February 20, 2013

2829. TURKEY CLUB ENCHILADA CASSEROLE

yields six servings 


For the Skillet Gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken or turkey stock

1 2- to 2 1/2-pound cooked roast turkey breast
2 tablespoons extra-virgin olive oil
1/4 to 1/3 pound center-cut smoky bacon or applewood bacon
2 medium or 1 large onion, finely chopped
4 cloves garlic, finely chopped
2 jalapeño or Fresno peppers (seeded for a milder filling), chopped
1 tablespoon ground cumin, scant palmful
black pepper
1/4 cup cilantro or parsley, finely chopped
juice of 1 lime
2 tomatoes, seeded and chopped
salt
16 corn tortillas or 12 6-inch flour tortillas
4 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
3 cups Monterey Jack cheese or a combo of Monterey and Pepper Jack
1 4-ounce tin diced green chilies, well drained

Garnishes: chopped or shredded iceberg lettuce or Romaine hearts; diced avocado dressed with lime juice; seeded, diced tomatoes; chopped red onion or scallions; crème fraiche, Mexican crema or sour cream, for dolloping.

For the gravy, heat a medium saucepan over medium-high heat. Add butter and melt. Add flour and cook for about a minute or so. Whisk in stock and allow it to thicken until reduced to one cup.

Coarsely chop the turkey meat and pulse process in a food processor into fine chop.

Heat a large, deep skillet over medium to medium-high heat with olive oil, a couple turns of the pan. Add bacon and render until crispy. Add onions, garlic and peppers, and season with cumin and black pepper. Sauté until tender, about 10 minutes. Add turkey and cilantro or parsley, lime juice, tomatoes and gravy. Warm through and season with salt to taste. Remove from heat.

Char tortilla and blister in hot dry skillet or over open flame on gas burner, 30-40 seconds per side.

In a saucepot over medium heat, melt butter then whisk in flour. Cook 1 minute; whisk in milk. Season with salt and pepper, and thicken to coat a spoon. Stir in 2/3 of the cheese and melt then stir in green chilies.

Fill tortillas with turkey and bacon mixture and arrange in large baking dish, pour cheese sauce evenly over the enchiladas then top with remaining cheese and cool, store.

To bake enchiladas, bring to room temperature and preheat oven to 400°F. Bake the enchiladas until brown and bubbly, 40 minutes. If from fridge, 20-25 minutes if still warm from initial preparation.

Top enchiladas with any or all toppings and serve.


bacon recipe courtesy of: Rachael Ray Show, September 28, 2012 and November 23, 2012; 328 8th Avenue, Suite 149, New York, New York 10001

2491. BACON and CELERY CASSEROLE with MUNG BEANS

serves six


200 grams / 7oz mung beans, soaked for 3-4 hours
3 tablespoons olive oil
1 head celery, sliced fairly thickly
2 green peppers, de-seeded and sliced
3 heaped teaspoons mixed herbs
200 grams / 7oz smoked back bacon, cut in large dice
1 liter / 34fl oz gluten and wheat-free vegetable stock
400 grams / 14oz tin (can) butter beans
sea salt and freshly ground black pepper
1 large handful of fresh flat (if possible) parsley

Drain and rinse the soaked mung beans. In a flame-proof casserole dish heat the oil and add the celery, green peppers, herbs and bacon. Fry briskly, but do not burn, for 8–10 minutes or until the celery is starting to soften. Add the mung beans and the stock, bring to the boil and simmer for 20–30 minutes or until the mung beans are soft to the bite. Add the butter beans and season to taste. Roughly chop the parsley and add just before you serve the dish so that it remains virtually uncooked.


bacon recipe courtesy of: FreeForm Recipes Matter, Foods Matter, 5 Lawn Road, London NW3 2XS, UK

2314. KALE, BACON and CHEESE BREAKFAST CASSEROLE

makes 4-6 servings


1 large bunch kale (8 oz. sliced kale strips)
1 tablespoons olive oil
4 slices bacon, cooked very crisp, crumbled
3/4 cup low fat grated cheese
10 eggs
salt to taste
fresh ground black pepper to taste
1 teaspoon Spike Seasoning (optional)

Preheat oven to 375F/190C. Spray an 8" X 8" glass or crockery casserole dish with nonstick spray. Cook the bacon until it's very crisp, blotting as much fat as you can with paper towels. Trim off kale stems, then wash the kale and spin dry or dry with paper towels. Stack up the kale leaves and cut in thin crosswise strips. Heat the olive oil in a very large frying pan. When the oil is hot, add the kale all at once. Use a turner to turn the pile of kale until it's all wilted, about 1-2 minutes. In the sprayed casserole dish, layer kale, crumbled bacon, and cheese. Break eggs into a bowl or large glass measuring cup, season with salt, pepper, and Spike Seasoning, and beat eggs well with a fork. Pour the eggs over the kale-bacon-cheese mixture, then use the fork to stir gently until eggs are well-distributed in the mixture. Bake 22-25 minutes or until the casserole is set and the top is lightly browned. Serve hot, with a dollop of low-fat sour cream if desired.


bacon recipe courtesy of: Kalyn, Kalyn's Kitchen, August 30, 2011

2167. WILD RICE CASSEROLE with BACON

serves six


1/2 lb. bacon, diced
1 cup celery, diced
1 medium onion, diced
1/2 green pepper, diced
1 cup wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can mushrooms
pimento (optional) adds color
Accent and seasoned salt

Wash wild rice and place in boiling salted water. Boil about 20 minutes or until partially done, drain. Fry diced bacon; pour off grease as necessary. Leave enough grease to saute onions, celery and green pepper--add when bacon is nearly done. Place in casserole, adding water to cover. Place in medium oven (350 degrees F) for approximately one hour.


bacon recipe courtesy of: Minnesota Wild Rice/C and G Wild Rice, 2803 Harborview Parkway, Superior, Wisconsin 54880

2082. POTATO NAPA CABBAGE, APPLEWOOD BACON, MUSHROOM and LEEK CASSEROLE

yields six servings


3 medium potatoes, peeled, washed and very thinly sliced
2 cups leeks, julienned
3 cups Napa cabbage, julienned
1/2 cup applewood bacon, diced
2 cups sauteed assorted sliced mushrooms
1 teaspoon garlic, chopped
1/2 stick of butter, melted
salt to taste
black pepper to taste

Preheat oven to 375 degrees F. Heat a large sauté pan and add the bacon, once the fat starts rendering out, add the leeks, garlic and Napa cabbage. Saute for 3 minutes; add the mushrooms. Season this mixture to taste, set aside. Place this mixture on a 9x12-inch baking pan and layer the potatoes evenly to cover the mixture completely. Melt the butter and drizzle over the potatoes; season again to taste. Place in the oven until the potatoes brown well, remove and let cool at room temperature. With a ring cutter, cut 1-1/2-inch circles, chop the excess; divide equally among half the rings. Place a ring from the uncovered half on top of the covered ones and reheat at 375 degrees F; serve immediately.


bacon recipe courtesy of: Tim Creehan, Beach Walk Restaurant, Crystal Beach, 2700 Scenic Highway 98 East, Destin, Florida | Idaho Potato Commission, 661 South Rivershore Lane, Suite 230, Eagle, Idaho 83616

1393. MASHED POTATO CASSEROLE with GOUDA and BACON

makes 6 to 8 servings


6 slices thick-cut smoked bacon (preferably applewood-smoked)
3 large green onions (white and pale green parts only), finely chopped
3 pounds russet potatoes, peeled, cut into 11/2-inch cubes
3/4 cup sour cream
1/3 cup whole milk
1/4 cup (1/2 stick) butter
2 cups (about 8 ounces) coarsely grated smoked Gouda, divided

Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add green onions; toss to distribute evenly.

Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15 to 20 minutes. Drain well.

Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 1/2 cup Gouda over. DO AHEAD: Can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately.

Preheat oven to 375°F. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled). Sprinkle reserved bacon mixture over and serve.


courtesy of: Rick Rodgers, Bon Appétit, March 2009

1117. OKRA and BACON CASSEROLE

makes 6 to 8 servings


1½ pounds tender okra
3 fresh tomatoes, chopped
1 onion, chopped
½ bell pepper, chopped
Salt and pepper
5 strips bacon

Slice okra into thin rounds. Grease a 2 ½-quart casserole dish. Place layers of okra, tomatoes, onion and green pepper in the dish, and sprinkle each layer with salt and pepper. Repeat with remaining ingredients. Lay bacon slices, overlapping, on the top. Bake at 350 degrees for one hour, until okra is tender.


courtesy of: The Times-Picayune, New Orleans, Louisiana, May 8, 2008 / from Cotton Country, the Junior League of Monroe

943. BACON and CHEESE BREAKFAST CASSEROLE

makes 8-10 servings


18 eggs
1/4 cup cream, half and half or milk
8 slices bacon, cooked very crisp then crumbled
1/2 cup sliced green onion
1 cup grated Mozzarella cheese
1 cup grated sharp Cheddar cheese
salt to taste
fresh ground black pepper to taste
2-3 teaspoons Spike seasoning (optional)

Preheat oven to 375. Spray a 10X14" glass casserole dish with nonstick spray. In bottom of dish spread crumbled bacon, green onion, mozarella, and cheddar. Beat eggs with cream, salt, pepper, Vege-sal and Spike (if using). Pour eggs over bacon/cheese mixture, then stir gently with a fork until bacon, cheeses, and green onions are evenly distributed in the eggs. Bake at 375 for about 45 minutes, or until casserole is slightly puffed and top is slightly browned.


courtesy of: Kalyn's Kitchen

741. PACIFIC OYSTERS and SHRIMP FLAMENCO with BACON

serves 6-8


12 oz fresh Pacific Oysters
1/4 teaspoon black pepper
3 slices bacon, cut up
1 lb can tomatoes
1 clove garlic
1 1/2 cups oyster water
2 sliced medium size onions
1 tablespoon vinegar
1 cup chopped celery
1 teaspoon sugar
1 cup slivered green pepper
1 cup sliced ripe olives
1 bay leaf
1/2 lb cooked shrimp
2/3 teaspoon chili powder
Cooked rice for 6 to 8

Pre-cook oysters. Remove 1 1/2 cups of pre-cooking water, then finish draining oysters and set aside. Fry bacon, onions, garlic, celery, and green pepper until translucent. Add bay leaf, chili powder, pepper, tomatoes, oyster water, vinegar, and sugar. Bring to a boil. Remove bay leaf. Pour into 2 quart casserole, cover and bake (375 degrees F) 30 minutes. Then, lightly mix in olives, shrimp and pre-cooked oysters. Return to oven uncovered; bake 15 minutes longer. Serve over cooked rice.


courtesy of: Oregon Oyster Farms, Inc., 6878 Yaquina Bay Road, Newport, Oregon 97365

438. BACON and LENTIL CASSEROLE

a.k.a. Petit sale aux Lentilles

1 kg green streaky bacon in a piece
350 grams brown lentils
500 grams carrots – small ones if possible, peeled
500 grams shallots. ( Big onions cut into wedges are an acceptable alternative when shallots are not available)
2 sticks of celery cut into 5cm lengths
2 bay leaves
1 cloves
2 thyme sprigs

Put all the ingredients into a large pot, cover with water and cook over a very low heat, stirring from time to time until all the ingredients are tender. Take the meat out and stir in a good lump of butter and plenty of fresh parsley. Put the lentils and vegetables in a deep earthenware serving dish, slice the meat and lay on top. All you need to go with it is some chunks of fresh wholemeal bread and a glass of red wine. This is a perfect recipe for an Aga or slow cooker.


courtesy of: Swaddles Green Farm, Hare Lane, Buckland St Mary, Chard, Somerset, TA20 3JR

424. OVERNIGHT BACON CASSEROLE

Serves 6


1 pound sliced bacon
8 slices whole wheat bread
6 eggs
1 1/2 cups milk
1 cup (4 oz.) shredded Cheddar cheese
1/2 teaspoon dry mustard

Cut strips of bacon crosswise into 1/2-inch pieces. Cook in skillet over medium heat until crisp; blot with paper towels. Discard accumulated bacon fat. Remove crusts from bread, and reserve for another use. Cut bread slices into cubes; set aside.
In a large bowl, beat eggs, stir in milk, cheese and mustard. Gently stir bacon and bread cubes into egg mixture; spoon into buttered 8-inch square baking dish.

Cover tightly and refrigerator overnight. Remove from refrigerator and let stand at room temperature for 15 minutes. Bake, uncovered, at 325 degrees F. for 45 minutes or until knife inserted midway between center and outer edge comes out clean.


courtesy of: the National Pork Board

420. PARMESAN, BACON, RICE and SUMMER SQUASH CASSEROLE

Serves 6


1 pound bacon, diced
1 medium onion, chopped
3 cups cooked rice
1/4 cup flour
2 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
2 small zucchini, coarsely shredded
1/3 cup sliced ripe olives

Heat oven to 350 degrees F.

Cook in bacon in a large skillet over medium heat until crisp; remove to paper toweling. Reserve 3 tablespoons drippings.

Return 1 tablespoon drippings to skillet; add onion, cook and stir for 3 minutes, until soft.

Spread rice in an 11 3/4x7 1/2-inch baking dish; top with half the bacon and onion.

Combine flour and remaining 2 tablespoons drippings in medium saucepan; mix well.

Over medium heat, gradually add milk and cook until thickened and bubbly, stirring constantly.

Stir in salt, pepper and Parmesan cheese.

Pour 1 cup sauce over bacon and rice. Top with zucchini and olives. Sprinkle with remaining bacon; pour remaining sauce over top.

Cover tightly with foil; bake 20 minutes, uncover and bake for 15 minutes, until browned and bubbly.

Serving Suggestions: Makes a good addition to a brunch buffet of rolls, muffins and fresh seasonal fruits. Hearty enough for dinner anytime, this casserole can be made the night before and refrigerated until it’s time to fix dinner.


courtesy of: the National Pork Board.

327. COUNTRY NOODLE CASSEROLE with BACON

½ lb. sliced bacon
1 package very fine noodles
3 cup cottage cheese
3 cup dairy sour cream
2 cloves garlic, crushed
2 onions, minced
2 tablespoon Worcestershire sauce
Dash Tabasco
4 teaspoon salt
3 tablespoon prepared horseradish
1 cup grated Parmesan cheese
Extra sour cream to taste

Fry bacon until crisp, drain on paper towel and crumble. Cook noodles in salted boiling water until just tender, al dente. Drain well. Mix remaining ingredients, except cheese, in large bowl. Add noodles and bacon and toss. Turn into a deep 3½-quart greased casserole. Cover and bake at 350 degrees for 30 to 40 minutes. Remove cover. Sprinkle with cheese and continue to bake until cheese is lightly brown.


courtesy of: Joyce G. Elllinger / S. Wallace Edwards & Sons, Inc., 11455 Rolfe Highway, PO Box 25, Surrey, Virginia, 23883

254. BACON and SQUASH CASSEROLE

serves 6


1 pound bacon
2 tablespoons butter
4 pounds summer squash
2 eggs, beaten
1 teaspoon salt
1/2 cup heavy cream
Freshly ground pepper

In a heavy skillet, cook bacon until crisp. Remove and drain. Peel the squash, remove seeds and fibers, and cut into 3 inch pieces. Cook the squash in boiling salted water for 20 to 25 minutes or until tender. Remove and drain squash. Sauté the squash over medium heat in the butter. Stir in salt and a few grindings of pepper. Remove from heat and mix in eggs and cream. Crumble the bacon and stir 1/2 of it into the squash mixture. Spoon into a souffle dish and bake at 350°F for 10 minutes. Sprinkle the top with the remaining crumbled bacon.


courtesy of: North Carolina Pork Council, Raleigh, North Carolina

230. CHRISTMAS BRUNCH CASSEROLE

1 pound bacon
1 tablespoon butter
2 onions, chopped
2 cups fresh sliced mushrooms
4 cups frozen hash brown potatoes, thawed
1 teaspoon salt
1/4 teaspoon garlic salt
1/2 teaspoon ground black pepper
4 eggs
1 1/2 cup milk
1 pinch dried parsley
1 cup shredded Cheddar cheese

Preheat oven to 400 degrees F. Grease a 9x13 inch casserole dish.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a separate skillet, melt the butter and fry onions and mushrooms until tender. Place potatoes in bottom of prepared dish.

Sprinkle with salt, garlic salt, and pepper. Top with bacon, then onions and mushrooms.

In a large bowl, beat eggs with milk and parsley. Pour over casserole. Top with grated cheese. Cover and refrigerate overnight.

Bake in preheated oven for 1 hr or until set. If preparing and baking the same day, cook for 45 minutes.


courtesy of: Travis and Jenn Bartimus / cdkitchen.com