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1
For the beef: In a large pan with straight sides on medium-high heat, add the bacon and cook, while stirring, until crisp.
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2
Remove the bacon with a slotted spoon to a paper towel-lined plate.
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3
Leave the bacon fat in the pan and add the olive oil, beef, onion powder, garlic powder, oregano, salt and pepper.
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4
Brown the beef while breaking it up into bits, about 10 minutes.
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5
Remove the beef with a slotted spoon to a plate and reserve.
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6
Leave the fat in the pan for the sauce.
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7
For the sauce: Add the butter and flour to the already-hot pan from the beef.
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8
If the butter begins to brown, lower the heat while working it into the flour.
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9
Cook, stirring, for a few minutes, then raise the heat and slowly whisk in the milk.
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10
Once it begins to thicken slightly, add the heavy cream and continue to cook until the sauce reduces a bit more and thickens as well.
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11
Add the mustard.
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12
The sauce will not be thick like gravy, but not as thin as water either.
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13
Taste and season with a pinch of salt.
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14
For the casserole: Preheat the oven to 350 degrees F.
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15
Using a 13-by-9-inch casserole dish, layer starting at the bottom with: a few spoonfuls of sauce to cover the bottom, half of the ravioli in 1 layer, the Swiss cheese, half of the beef, half of the tomatoes, half of the remaining sauce, the remaining ravioli in 1 layer, the American cheese, the remaining beef, the remaining tomatoes, the remaining sauce and the reserved bacon.
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16
Top with all of the shredded cheese blend.
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17
Bake until the edges are bubbly and the cheese begins to brown, 30 to 35 minutes.
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18
Toss the lettuce and onion in a large bowl with the pickle juice.
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19
Serve each portion of casserole with a mound of this garnish over the top.
