Blt Casserole Recipes

Steps:

• Preheat oven to 325°. Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon., In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon., In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.

Steps:

• Preheat the oven to 400 degrees F.
• Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside.
• Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper.
• Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve.

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
• Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, then drain the pasta. Set aside.
• Meanwhile, lay the bacon in a large ovenproof skillet and cook over medium heat, turning once, until brown and slightly crispy, 4 to 5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper-towel-lined plate to drain and pour off all but 1 tablespoon of the drippings. Break up the bacon into bite-size pieces.
• Return the skillet to medium heat, add the garlic and cook, stirring frequently, until soft, about 1 minute. Add the tomatoes and juices, kale, crushed red pepper, basil, 1/2 teaspoon salt and the reserved pasta water. Bring to a simmer and cook until the sauce thickens and the kale wilts, 15 to 20 minutes. Add the cooked pasta and mozzarella to the sauce and stir to thoroughly coat.
• Mix together the ricotta and Parmesan in a small bowl. Drop spoonfuls of the ricotta mixture on top of the pasta mixture. Sprinkle with the bacon pieces and bake until the cheese is melted and bubbly, 15 to 20 minutes. Let rest for a few minutes before serving. Garnish with additional basil if using.

Steps:

• 1. Place the apple wood bacon on a wire rack, on top of a cookie sheet, and bake at 400 degrees for 20-30 minutes til cooked, but not crisp. Slice into ribbons. Don't discard the rendered bacon fat. At the same time, cut each tomato in half and place them on a baking sheet. Rub the tomatoes with olive oil, salt, and pepper, and place them in the oven with the bacon. After 10 minutes, turn the tomatoes and cook for another 10 minutes. They should be done about the same time as the bacon.
• 2. Slice the leeks and shallots into rounds and put in a colander. Run water over them to remove any dirt and pat dry. Sauté in the rendered bacon fat til translucent and remove from pan. Put the remaining bacon fat in a small bowl.
• 3. Chop the slab bacon into ¼ inch cubes and sauté til done, but not crispy.
• 4. Cut the rind off the brie and place the cheese in a bowl with ¼ cup dry white wine. Microwave for 30 seconds at a time and stir until it's smooth enough to pour.
• 5. Lightly grease the casserole dishes with bacon fat.
• 6. Place phyllo on a cutting board, the long way down. Cut into 6 even squares (2 across, 3 down). Place 5 ungreased sheets in the bottom of each casserole dish.
• 7. Distribute the slab bacon evenly among each dish. Place 2 layers of ungreased phyllo over the bacon. Put 2 tbl. dijon on the phyllo and spread evenly. Distribute the leeks evenly over the mustard. Distribute the tomato confit evenly over the leeks. Distribute the ribbons of bacon evenly over the tomato confit. Distribute the brie sauce evenly over the top of each casserole. Place 1 layer of phyllo over each casserole.
• 8. With a pastry brush, brush the bacon fat on the phyllo. Repeat with 4 more layers of phyllo and bacon fat. Bake on a cookie sheet for 15-20 minutes, or until phyllo is browned and casserole is bubbly. Let rest 10 minutes before serving. Makes 6 large servings.

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.
• In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with lettuce. Place tomato slices on lettuce.

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

Steps:

• Fry bacon and set aside.
• Scramble eggs and set aside.
• Toast bread and spread with mayonnaise.
• Cut toast into cubes with a pizza cutter.
• Lay cubes in a 8-in square greased baking dish. Try to keep mayo side up.
• Place crumbled bacon on toast cubes.
• Lay american cheese slices on top of bacon.
• Place scrambled eggs on top of the cheese.
• Cover eggs with the diced tomatoes. Set aside.
• In a saucepan, melt butter. Stir in gravy mix until smooth. Graduallly add milk. Bring to a boil: cook and stir for 2 minutes or until thickened.
• Pour gravy over casserole.
• Sprinkle with shredded cheese and onion.
• Bake, uncovered at 325 for 10 minutes.
• Cut into squares; serve on lettuce.

Steps:

• Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
• Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
• Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
• Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
• Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.