Bacon & Mushroom Casserole

This hearty pork, mushroom and bacon casserole is a delicious comfort food that everyone will love.

Cut: Pork Sirloin Cubes
Prep Time: 15 minutes

Cook Time: 1 hour
Number of Servings: 8

Ingredients

1 lb (500 g) pork sirloin, cubed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) ground pepper

Sauce:

1 Tbsp (15 mL) butter
2 cups (500 mL) sliced mushrooms
1 cup (250 mL) onion diced
1 Tbsp (15 mL) dried thyme
6 strips cooked bacon, crumbled
2 Tbsp (30 mL) cornstarch
2 cups (500 mL) vegetable or beef broth
1/2 cup (125 mL) 2% milk
1 cup (250 mL) Basmati rice
Garnish with fresh thyme

Directions

Preheat oven to 400°F (200°C). Season pork with salt and pepper.
In large non-stick skillet over medium-high heat cook pork for 2 minutes or until all sides are browned. Place in a greased 9 x 13-inch (22 x 33 cm) glass casserole dish.
To make the sauce: In a large saucepan over medium-high heat, melt butter and add mushrooms and onion. Cook for 10 minutes, stirring occasionally. Stir in dried thyme and 4 strips of bacon crumble. Whisk cornstarch into room temperature beef broth and pour into the mushroom mixture whisking quickly. Add milk and continue to whisk. Bring sauce to a simmer and allow to thicken about 1 minute.
Pour sauce into the casserole dish along with the pork. Stir in rice until all ingredients are well combined. Cover dish with foil and bake in the oven for 1 hour or until rice is tender, stirring once after 40 minutes. Garnish with fresh thyme and remaining bacon crumbles.

Time saver: Substitute canned mushroom soup for the sauce.

Nutritional Analysis

YIELD:

8 servings

SERVING SIZE:

	
				Per Serving
				
					Calories
					219
				
					Total Fat
					7 g
				
					Saturated Fat
					3 g
				
					Cholesterol
					40 mg
				
					Carbohydrates
					23 g
				
					Fiber
					1 g
				
					Sugars
					2 g
				
					Protein
					16 g
				
					Sodium
					435 mg
				
					Potassium
					326 mg