Cheesy Bacon Mushroom Casserole

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This recipe started out with a craving for a Bacon Mushroom Cheeseburger and a lack of desire to go to the grocery store to get the things I needed to make that (namely buns). I actually already had the mushrooms, bacon, cheese and ground beef on hand. So I stood in front of pantry for a little while and wandered over to the fridge for a quick inventory. And that’s how Cheesy Bacon Mushroom Casserole came to be.

Cheesy Bacon Mushroom Casserole

I know traditionally, it is a Bacon Mushroom Swiss Burger. I decided to go with provolone for a couple of reasons. First and foremost, the melty factors – swiss does not melt in the oven the same way it does on a griddle or grill (it needs a much higher heat to actually start to melt). Provolone is such a great melty cheese for casseroles – you get all the ooey gooey stretchy stringy cheese with it. And second with the cream cheese and cheddar cheese inside the actual casserole, I thought provolone was a better addition.

Cheesy Bacon Mushroom Casserole

When making bacon bits, I like to cut the bacon before I fry it up. I know some prefer to cut is after cooking it. This is totally a preference thing, and won’t change the outcome much if you do it this way. I, personally, just like to have each piece crispy all the way around and not just the end pieces. I also like to leave the bacon grease in when I add the ground beef. It helps that smoky bacon flavor get all over the dish – not to mention one less pot to clean!

Cheesy Bacon Mushroom Casserole

Now Let’s Get Cookin’!

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Cheesy Bacon Mushroom Casserole

All the great flavors of a Bacon Mushroom Cheeseburger in a pasta casserole – you're welcome!
Course Casserole, Dinner, Main Course
Cuisine American
Keyword bacon, baked pasta, casseroles, cream cheese, ground beef, ground beef recipes, mushrooms, Pasta, provolone
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6

Equipment

  • 2 8×8 or 9×9 Baking dishes

Ingredients

  • 6 slices Bacon cut into ¼-inch pieces
  • 2 lb Ground Beef
  • ½ Medium White Onion minced
  • 4 Garlic Cloves minced
  • 1 tsp Paprika
  • 1 tsp Salt
  • 1 tsp Pepper
  • 4 tbsp Butter
  • 1 lb White Mushrooms quartered
  • 2 tsp Parsley divided
  • 8 oz Cream Cheese
  • 2 cups Cheddar Cheese shredded
  • lb Short Pasta shells, macaroni, rotini
  • 10 slices Provolone Cheese

Instructions

  • Preheat oven to 350degF. Start water boiling for pasta.
  • In a large sauce pan over medium-high heat, add bacon. Cook until crispy and remove to a paper towel covered plate. Remove all but 2 tbsp of bacon grease.
  • In same pan, add ground beef, onions, garlic, salt, pepper and paprika. Cook and crumb until no longer pink. Add butter and let melt.
  • Add pasta to boiling water. Cook for 5 minutes less than directed on the package. drain in colander and return to pot (away from heat).
  • Once butter is melted, add mushrooms and 1 teaspoon of parsley. Saute mushrooms for 3 minutes. Add cream cheese, cheddar cheese and two-thirds of the bacon bites. Stir to combine.
  • Add meat mixture to pasta and stir to combine. Divide mixture evenly between the two baking dishes. Place 5 slices of provolone on each dish, in a single layer. Sprinkle with remaining bacon bits and parsley.
  • Place in oven and back for 30 minutes. Let rest for at least 5 minutes before serving.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

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