Bacon & Mushroom Casserole
This hearty pork, mushroom and bacon casserole is a delicious comfort food that everyone will love.
Cut: Loin Chops & Steaks
Prep Time: 15 minutes
Cook Time: 1 hour
Number of Servings: 8
- 1 lb (500 g) pork sirloin, cubed
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) ground pepper
- 1 Tbsp (15 mL) butter
- 2 cups (500 mL) sliced mushrooms
- 1 cup (250 mL) onion diced
- 1 Tbsp (15 mL) dried thyme
- 6 strips cooked bacon, crumbled
- 2 Tbsp (30 mL) cornstarch
- 2 cups (500 mL) vegetable or beef broth
- 1/2 cup (125 mL) 2% milk
- 1 cup (250 mL) Basmati rice
- Garnish with fresh thyme
Preheat oven to 400°F (200°C). Season pork with salt and pepper.
In large non-stick skillet over medium-high heat cook pork for 2 minutes or until all sides are browned. Place in a greased 9 x 13-inch (22 x 33 cm) glass casserole dish.
To make the sauce: In a large saucepan over medium-high heat, melt butter and add mushrooms and onion. Cook for 10 minutes, stirring occasionally. Stir in dried thyme and 4 strips of bacon crumble. Whisk cornstarch into room temperature beef broth and pour into the mushroom mixture whisking quickly. Add milk and continue to whisk. Bring sauce to a simmer and allow to thicken about 1 minute.
Pour sauce into the casserole dish along with the pork. Stir in rice until all ingredients are well combined. Cover dish with foil and bake in the oven for 1 hour or until rice is tender, stirring once after 40 minutes. Garnish with fresh thyme and remaining bacon crumbles.
Time saver: Substitute canned mushroom soup for the sauce.
|Total Fat||7 g|
|Saturated Fat||3 g|