Best Beef And Bacon Casserole Recipes

CHICKEN WITH BACON AND CHIPPED BEEF CASSEROLE

Steps:

• line casserole with overlapping pieces of chipped beef
• Wrap each piece of chicken with piece of bacon
• Lay chicken pieces on beef
• Make a sauce of one ca cream of mushroom soup and one carton of sour cream (small)
• Pour sauce over chicken
• cover and cook at 225 for three hours
• Serve with rice

BEEF AND BACON CASSEROLE

Steps:

• Cut steak into 2.5cm (1 inch) cubes. Wrap the bacon in absorbent paper & cook in the microwave for 2 minutes. Chop.
• Coat a large pan with cooking spray, heat & cook onions and garlic until onions are slightly browned. Add steak & cook, stirring, until well browned.
• Stir in wine, tomato paste, water & stock cubes. Simmer, covered for 45 minutes.
• Stir in mushrooms & chilli. Cook a further 10 minutes. Stir in the bacon & tarragon. Serve.

BARBECUE BEEF, BEAN, AND BACON CASSEROLE

Steps:

• To Make the Sauce:
• Stir all of the sauce ingredients together in a heavy-bottomed saucepan over medium high heat. Stir frequently until the mixture reaches a boil. Boil for one minute, remove from the heat and set aside.
• To Make the Casserole:
• Preheat the oven to 325°F.
• Stack the two pounds of bacon and cut across the slices making ½-inch wide strips. In a large skillet, fry the bacon, stirring frequently, until crisp and brown. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain the bacon grease from the pan (preferably into a jar and in the refrigerator for adding flavour to other dishes!)
• Put the pan back over medium high heat and break up the ground beef into it. If using the onion, add it at this point. Continue breaking it up with a spoon as you cook it until the beef is browned. If necessary, drain any excess fat away from the meat. In a large mixing bowl, stir together the sauce, beef, bacon, and beans until well combined.
• To Bake:
• Divide the mixture between a 9-inch by 13-inch by 2-inch pan and an 8-inch by 8-inch by 2-inch square pan. Bake, uncovered, for 1 hour or until very bubbly and hot all the way through.
• To Make in the Slow-Cooker:
• Spray the bowl of a slow-cooker crock insert with non-stick cooking spray. Pour the mixture into the insert, cover, and cook on LOW for 4 to 6 hours or until very bubbly and hot all the way through.
• Store leftovers tightly covered in the refrigerator or divide into individual meal sized portions and freeze in an airtight container for up to 6 months. Reheat with a dash of water in a covered saucepan or in the microwave.