Isabel is a practicing nurse. She learned this recipe for liver and bacon casserole years ago, and she's been a fan ever since.
I learned this recipe for liver and bacon casserole years ago, and it really is a most wonderful dish because it's easy to prepare, contains cheap ingredients, and is palatable to kids, as well as grownups. It's a great way to get children to eat liver if they are a bit fussy.
This casserole is a very inexpensive family meal, which means that if your family lives on a budget, this recipe could easily become a staple. You'll rest easy knowing that your kids are getting plenty of iron and vitamins A and C, as well as protein and zinc.
- 1 pound liver (lamb is tender, but beef or pig's liver have more flavor)
- 4 ounces bacon, chopped
- 1 onion, chopped
- 1 (14-ounce) tin chopped tomatoes
- Oil, for frying
- Small amount seasoned flour
- 1 tablespoon Worcestershire sauce
- ½ pint stock (ham stock is best)
- Fry the onion and bacon together in the oil for a few minutes to soften, and then put the mixture in a casserole dish. Set aside.
- Chop the liver into bite-sized pieces, and lightly coat in the seasoned flour.
- Fry the liver for a few minutes until it has changed color; then transfer to the casserole dish to join the onions and bacon.
- You can add a little more flour at this stage if you like, but it's not strictly necessary. Gently cook the flour in the oil.
- Mix your stock with the remaining oil in the saucepan. This will have thickened a little.
- Bring up to boil, and then add the tin of chopped tomatoes.
- Add the Worcestershire sauce. Mix well, then pour the mixture over the liver, onion, and bacon in the casserole dish. Cover with a lid.
- Place in a hot oven at 180°C for 45 minutes.
This casserole is delicious served with boiled potatoes and a green vegetable.
VIvianne Cooper on June 20, 2019:
A most delicious recipe, just so tasty.
Ann Simpson on January 19, 2019:
Just made this recipe husband and i have love it
Clive Fletcher on March 29, 2018:
Wonderfully simple recipe. Have not had liver for some years but will now become a regular item on our home menu.
Frank Church on October 05, 2017:
Do you really think that the haters would even come to this page for the recipe when they hate it :-) Let alone vote!!
I am just doing a dish for some of my archery mates tomorrow, who all love it, as I do, but have partners who don't.
One of them suggested to soak it it milk overnight which I will do. There is also an argument about whether to skin the liver or not. I believe it helps keep the shape of the thin slices I do. I don't he does but he is going to get it my way. Also you have made no mention about soaking the liver in water to remove all the blood and gunk or cutting out the pipes and gristle.
Almost all prepared now. I know that they will love it.
Isabel Melville (author) from Planet Earth on October 13, 2011:
Absolutely, just serve it up and keep shtumm. They might notice half way through but by then they will be enjoying it so much they may well finish the plate and ask for more. My current partner is worse than the kids - he is so fussy. But I made this dish and he loved it until he realised it was liver. Then he said no to future servings but he ate it all at the time, and enjoyed it! Now I just make it to annoy him, lol, it's eat it or go hungry, just like the kids.
Paige Masters on October 12, 2011:
I would have to tell my kids a big fat fib about there being liver in there. lol! But, this really does sound like a great recipe. Pretty much anything with bacon and my kids are IN! Thanks for sharing... Paige, aka wordscribe43