Best Bacon Mushroom Bake Recipes

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BACON MUSHROOM AND RICE BAKE



Bacon Mushroom and Rice Bake image

This casserole may be made with regular white rice, but it is much better using converted rice, as regular rice tends to get too soft when baking, when boiling the rice try not to over cook it (see note on bottom of page). Prep time includes boiling the rice and fying veggies. This is a very tasty rice dish!

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

6 -10 slices bacon (can use more or less bacon)
1 onion, chopped
1 tablespoon minced garlic (to taste)
2 stalks celery, chopped
1 small green pepper, chopped
1 (10 ounce) can mushroom soup, undiluted
1/3 cup grated parmesan cheese (can use more)
milk (use half of the can of the mushroom soup)
2 cups cooked converted white rice (I use Uncle Ben's converted rice for this)
1 -2 cup canned mushroom slices, drained
salt and pepper

Steps:

  • Set oven to 325 degrees.
  • Butter a casserole dish.
  • Cook the rice, and set aside.
  • In a frypan cook bacon until crisp; drain the bacon fat if desired, or just leave in frypan to fry the veggies (you might still have to add in some butter for frying) remove and chop bacon into large pieces and set aside.
  • Add in 1/4 cup butter, and saute onion, garlic, celery and green pepper for about 4-5 minutes or until soft.
  • Transfer the cooked bacon and sauteed veggies to a large bowl; add in the cooked rice and all remaining ingredients; mix well to combine, adjusting salt and pepper to taste.
  • Transfer to a greased casserole dish.
  • Bake (covered or uncovered) for about 30-40 minutes.
  • **NOTE** if desired sprinkle grated cheddar cheese over the casserole the last 20 minutes of baking.
  • Also, for perfrect converted rice, boil 1-3/4 cups water with 1 cup rice and 2 tablespoons butter (double the water, rice and butter if desired) this will give you a not too soft rice, perfect for this or any recipe.

BACON MUSHROOM PASTA BAKE



Bacon Mushroom Pasta Bake image

This very rich and creamy. A nice and cozy casserole to sit down and eat with the family. We like to have a salad and garlic bread with this. Sooooo good it warms your heart and soul.

Provided by Cynna

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

8 ounces radiatore, uncooked
2 teaspoons butter
1/4 cup shallot, sliced
8 ounces shiitake mushroom caps, sliced
4 ounces cremini mushrooms, sliced
4 ounces morels, chopped
2 ounces bacon
1 tablespoon fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
3 garlic cloves, minced
1 tablespoon dry sherry
1/4 cup all-purpose flour
2 cups milk
1 cup asiago cheese, grated (divided)
cooking spray
fresh thyme sprig (optional)

Steps:

  • reheat oven to 375°.
  • Cook pasta according to the package directions, omitting salt and fat.
  • Drain well. Set cooked pasta aside.
  • Cook bacon and set aside to cool.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add shallots; sauté 3 minutes.
  • Add mushrooms, 1 tablespoon thyme, salt, pepper, and garlic; sauté 8 minutes or until mushrooms are tender.
  • Add sherry; cook 1 minute, stirring frequently.
  • Remove from heat.
  • Place flour in a Dutch oven over medium-high heat; gradually add milk, stirring constantly with a whisk.
  • Bring mixture to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk.
  • Remove from heat; add 1/2 cup cheese, stirring until melted.
  • Add pasta and mushroom mixture to cheese mixture, crumble in the bacon, tossing well to combine.
  • Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese.
  • Bake at 375° for 30 minutes or until cheese melts and begins to brown.
  • Garnish with thyme sprigs, if desired.

Nutrition Facts : Calories 471, Fat 14, SaturatedFat 6.3, Cholesterol 31.8, Sodium 420.4, Carbohydrate 67.7, Fiber 3.9, Sugar 4.5, Protein 16.8

CHICKEN BACON MUSHROOM BAKE



Chicken Bacon Mushroom Bake image

This was a combination of two recipes I thought sounded good on their own but would be better with my own additions. The result was fabulous for a Low Carb Dieter with Type II Diabetes. Prep time did not include slicing mushrooms or shredding cheese as I cannot stand for any length of time. Use all the cheats you can and make any changes to your taste you wish to.

Provided by CindiJ

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

8 slices bacon (cooked then chopped or crumbled)
2 lbs boneless skinless chicken breasts, cubed
1 lb fresh spinach, washed and dried
2 garlic cloves, minced
1 lb baby bella mushroom, sliced
1/2 cup low sodium chicken broth
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon seasoning salt
1/2 teaspoon fresh ground black pepper (to taste)
1 tablespoon dried onion flakes (minced or chopped)
8 ounces cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 cup parmesan cheese, grated
1/2 cup mozzarella cheese, grated

Steps:

  • Preheat oven to 350 degrees F.
  • In 12-inch cast iron skillet melt 1 tablespoon each butter and olive oil over medium high heat.
  • Season chicken with seasoning salt and pepper to taste. Add chicken to skillet and cook for 6-8 minutes till golden (chicken will finish cooking in the oven). Remove to plate and set aside.
  • To the same skillet, add the remaining 1 tablespoon each butter and olive oil. Add mushrooms. Cook till tender. This took me about 8-10 minutes. Remove to plate and set aside.
  • To the skillet add the fresh spinach, garlic and the 1/2 cup chicken broth. Cook spinach down, season lightly.
  • In medium sized mixing bowl using wooden spoon or mixer, mix together cream cheese, parmesan cheese, mozzarella cheese, sour cream, mayonnaise, dried onion flakes.
  • Return chicken and mushrooms to the skillet with spinach. Stirring well to mix the ingredients together. Stir in half the crumbled or chopped bacon pieces. Stir in the cheese mixture. Top with remaining bacon and additional tablespoon of parmesan cheese.
  • Bake for 30 minutes until golden and bubbling.

Nutrition Facts : Calories 452.7, Fat 31, SaturatedFat 14.4, Cholesterol 141, Sodium 591.2, Carbohydrate 7.6, Fiber 2.1, Sugar 3.5, Protein 36.6

MAKE-AHEAD CANADIAN BACON AND MUSHROOM EGG BAKE



Make-Ahead Canadian Bacon and Mushroom Egg Bake image

One of our all-time favorite breakfasts during the holidays gets packed with sautéed onions, mushrooms, arugula and Hormel® Black Label® Canadian Bacon. This egg bake is not only sure to be a crowd-pleaser, it's also make-ahead, which means less time scrambling to get breakfast on the table and more time enjoying the holidays with your family.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 9h10m

Yield 8

Number Of Ingredients 13

3 tablespoons vegetable oil
1/2 cup chopped onions
1 package (8 oz) sliced baby portabella mushrooms
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups packed baby arugula, chopped
8 eggs
3/4 cup milk
1/2 cup Original Bisquick™ mix
1 package (6 oz) Hormel® Black Label® Thin Cut or Thick Cut Canadian Bacon, cut into 1/2-inch pieces
1 cup shredded Italian cheese blend (4 oz)
1/2 cup shredded Parmesan cheese

Steps:

  • Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook onions in oil about 2 minutes, stirring occasionally, until tender. Add remaining 1 tablespoon oil, the mushrooms, thyme, salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until mushrooms are tender and browned. Add arugula; cook about 1 minute or until starting to wilt.
  • In large bowl, beat eggs, milk and Bisquick mix until mixed well. Stir in onion mixture, Canadian bacon and cheeses; pour into baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Uncover, and bake 30 to 38 minutes or until edges are golden brown and knife inserted in center comes out clean. Cool 5 minutes before serving.

Nutrition Facts : Calories 270, Carbohydrate 9 g, Cholesterol 215 mg, Fat 1, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 3 g, TransFat 0 g

MAKE-AHEAD CANADIAN BACON AND MUSHROOM EGG BAKE



Make-Ahead Canadian Bacon and Mushroom Egg Bake image

One of our all-time favorite breakfasts during the holidays gets packed with sautéed onions, mushrooms, arugula and Hormel® Black Label® Canadian Bacon. This egg bake is not only sure to be a crowd-pleaser, it's also make-ahead, which means less time scrambling to get breakfast on the table and more time enjoying the holidays with your family.

Provided by @MakeItYours

Number Of Ingredients 13

3 tablespoons vegetable oil
1/2 cup chopped onions
1 package (8 oz) sliced baby portabella mushrooms
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups packed baby arugula, chopped
8 eggs
3/4 cup milk
1/2 cup Original Bisquick™ mix
1 package (6 oz) Hormel® Black Label® Thin Cut or Thick Cut Canadian Bacon, cut into 1/2-inch pieces
1 cup shredded Italian cheese blend (4 oz)
1/2 cup shredded Parmesan cheese

Steps:

  • Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook onions in oil about 2 minutes, stirring occasionally, until tender. Add remaining 1 tablespoon oil, the mushrooms, thyme, salt and pepper. Cook 5 to 7 minutes, stirring occasionally, until mushrooms are tender and browned. Add arugula; cook about 1 minute or until starting to wilt.
  • In large bowl, beat eggs, milk and Bisquick mix until mixed well. Stir in onion mixture, Canadian bacon and cheeses; pour into baking dish. Cover and refrigerate at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Uncover, and bake 30 to 38 minutes or until edges are golden brown and knife inserted in center comes out clean. Cool 5 minutes before serving.

BACON MUSHROOM BAKE



Bacon Mushroom Bake image

I'm the mother of two teenagers, co-owner of a plumbing business with m y husband and I work part-time, so a tried-and-true recipe like this is treasured. I always make it for our family's Christmas brunch.-Tammi Evans, Battle Creek, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 10-12 servings.

Number Of Ingredients 7

18 large eggs
1-1/2 cups half-and-half cream, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
1 pound sliced bacon, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

  • In a bowl, beat the eggs with 1 cup cream. Pour into a lightly greased large skillet. cook and stir over medium heat until eggs are set. Combine the soup and remaining cream; set aside., In another skillet, saute mushrooms in butter until tender. In an ungreased 13x9-in. baking dish, layer the eggs, bacon, mushrooms and cheese. Pour soup mixture over top. , Bake, uncovered, at 350° for 40 minutes or until heated through. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 334 calories, Fat 25g fat (12g saturated fat), Cholesterol 372mg cholesterol, Sodium 634mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 19g protein.

BACON, MUSHROOM & HASHBROWN BAKE



BACON, MUSHROOM & HASHBROWN BAKE image

Categories     Cheese     Egg     Breakfast     Brunch     Bake     Casserole/Gratin     Bacon

Number Of Ingredients 11

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)

Steps:

  • Cook bacon in skillet until crisp. Using slotted spoon, remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk. Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Cover with remaining hash browns. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight. Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

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