Bacon & Mushroom Casserole

This hearty pork, mushroom and bacon casserole is a delicious comfort food that everyone will love.

Pork ribs

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  


  1. Preheat oven to 400°F (200°C). Season pork with salt and pepper. 

  2. 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. 

  3. 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.

  4. 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.


Nutritional Analysis



8 servings



Per Serving
Calories 219
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 40 mg
Carbohydrates 23 g
Fiber 1 g
Sugars 2 g
Protein 16 g
Sodium 435 mg
Potassium 326 mg