Beef and Bacon Casserole
Bringing Old Recipes Back With a Twist
I'm always fiddling around with recipes, trying to improve on them or change them up to meet everyone's tastes. The recipe I am sharing here is an old family favorite that is very similar to a shepherds pie, although I have revamped it to add a little pizazz.
Comfort food is the food that makes us feel good—satisfied, calm, cared for and carefree. It’s food that fills us up emotionally and physically.… Finding comfort in food is a basic human experience.— Ellie Krieger
- 3 pounds potatoes, halved and quatered
- 1/2 cup milk
- 5 tablespoons butter
- 3 large cloves garlic, minced
- 5 to 6 slices bacon, lightly fried
- 1 to 1 1/2 pounds lean ground beef
- 1 medium onion, chopped
- 3 cups frozen vegetables, peas, carrots, corn, and green beans
- fresh ground pepper
- 1 cup cheddar cheese, grated
- Wash, cut up, and boil the potatoes. When they are fork-tender, mash them. Add the garlic, butter, and milk, and continue mashing until smooth. Set aside.
- Fry the bacon until it begins to render fat, leaving the bacon grease in the pan. Remove the bacon from pan and place on paper towels. Set aside.
- In the same pan as you cooked the bacon add the ground beef and onions, cooking until the beef is no longer pink. Drain well and set aside.
- Preheat your oven to 325 degrees Fahrenheit.
- In a large casserole dish, add the beef and onion mixture. Next, add the frozen vegetables covering the meat completely. Spoon the mashed potatoes on top of the vegetables and smooth with a butter knife.
- Sprinkle with fresh ground pepper and paprika.
- Add the cooked bacon and top with the grated cheese.
- Place in the oven and cook for 45 minutes to 1 hour.
- Remove the casserole from the oven and let sit for 5 minutes. Cut, serve and enjoy.
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© 2019 Susan Zutautas