Mushroom & Bacon Casserole Recipe

Name: Mushroom & Bacon Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups unsalted beef stock (such as Swanson); 3 cups water; 8 center-cut bacon slices, chopped; 1 cup chopped onion; 1 tablespoon chopped fresh thyme; 6 garlic cloves, minced; 8 ounces sliced cremini mushrooms; 8 ounces sliced shiitake mushroom caps; 1/2 teaspoon kosher salt; 2 cups uncooked pearl barley; 1/3 cup Madeira wine; 4 ounces Gruyere cheese, shredded (about 1 cup), divided; 1/2 cup chopped drained oil-packed sun-dried tomato halves; 2 teaspoons lower-sodium soy sauce; 1/4 teaspoon black pepper; 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry; Cooking spray

Servings: persons

4 cups unsalted beef stock (such as Swanson)
3 cups water
8 center-cut bacon slices, chopped
1 cup chopped onion
1 tablespoon chopped fresh thyme
6 garlic cloves, minced
8 ounces sliced cremini mushrooms
8 ounces sliced shiitake mushroom caps
1/2 teaspoon kosher salt
2 cups uncooked pearl barley
1/3 cup Madeira wine
4 ounces Gruyere cheese, shredded (about 1 cup), divided
1/2 cup chopped drained oil-packed sun-dried tomato halves
2 teaspoons lower-sodium soy sauce
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray

1
Preheat the oven to 375u00b0.
2
Bring stock and 3 cups water to a simmer in a large saucepan (do not boil). Keep mixture warm.
3
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Return pan to medium-high heat. Add onion, thyme, and garlic to drippings in pan; saute 3 minutes or until tender. Add mushrooms and salt; cook 10 minutes or until browned, stirring occasionally. Stir in barley; cook 1 minute, stirring frequently. Add Madeira; cook 1 minute or until liquid is absorbed. Reduce heat to medium. Stir in 2 cups broth mixture; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently. Add remaining broth mixture, 1 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). Stir in 2 ounces Gruyere, tomatoes, soy sauce, pepper, spinach, and bacon. Place barley mixture in a 2-quart glass or ceramic baking dish coated with cooking spray; sprinkle with remaining cheese. Cover with aluminum foil coated with cooking spray. Bake at 375u00b0 for 15 minutes. Remove foil, and bake 10 minutes or until cheese melts. Let stand 5 minutes.
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1499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups unsalted beef stock (such as Swanson), 3 cups water, 8 center-cut bacon slices, chopped, 1 cup chopped onion, and more.

Yes, Mushroom & Bacon Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom & Bacon Casserole

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