BACON BAKE RECIPE RECIPES

Name: Bacon Potato Bake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 servings.
Ingredients: 8 cups thinly sliced peeled red potatoes; 2 tablespoons all-purpose flour; 2 large eggs, lightly beaten; 1 cup sour cream; 2 tablespoons butter, melted, divided; 1-1/2 teaspoons salt; 1-1/2 cups shredded Monterey Jack cheese; 1/4 cup dry bread crumbs; 8 bacon strips, cooked and crumbled

BACON POTATO BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Bacon Potato Bake Recipe: How to Make It - Taste of Home image

This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. —Helen Haro, Yucaipa, California

Provided by Taste of Home

Categories Side Dishes

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 9

Ingredients

8 cups thinly sliced peeled red potatoes
2 tablespoons all-purpose flour
2 large eggs, lightly beaten
1 cup sour cream
2 tablespoons butter, melted, divided
1-1/2 teaspoons salt
1-1/2 cups shredded Monterey Jack cheese
1/4 cup dry bread crumbs
8 bacon strips, cooked and crumbled

Steps:

Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Drain; cool for 10 minutes., In a small bowl, combine the flour, eggs, sour cream, 1 tablespoon butter and salt. Spoon over potatoes and toss to coat. Place half of the potato mixture in a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers., Toss bread crumbs with remaining butter; sprinkle over the top. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 160° and potatoes are tender. Sprinkle with bacon.

Nutrition Facts : Calories 460 calories, FatContent 25g fat (14g saturated fat), CholesterolContent 142mg cholesterol, SodiumContent 1045mg sodium, CarbohydrateContent 39g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 18g protein.

CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE RECIPE | BB…

Chicken, spinach & bacon alfredo pasta bake recipe | BB… image

Make the popular Italian-American pasta dish, chicken alfredo. We’ve used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too

Provided by Cassie Best

Categories Dinner, Supper

Total Time 1 hours 45 minutes

Prep Time 20 minutes

Cook Time 1 hours 25 minutes

Yield 6

Number Of Ingredients 14

Ingredients

6 smoked streaky bacon rashers
1 tbsp olive oil
4 boneless, skinless chicken thighs
½ tsp dried oregano
3 garlic cloves, crushed
1 chicken stock cube
1 heaped tbsp plain flour
300ml double cream
500g short pasta (we used rigatoni)
100g parmesan, grated
2 tsp Dijon mustard
100g baby spinach, roughly chopped
large handful of fresh or dried breadcrumbs
3 tomatoes, chopped

Steps:

Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.

Nutrition Facts : Calories 757 calories, FatContent 43 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 5 grams fiber, ProteinContent 30 grams protein, SodiumContent 1.9 milligram of sodium

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