Mushroom & Bacon Casserole

Mushroom & Bacon CasseroleRecipe
Photo: Jennifer Davick; Styling: Cindy Barr


Very few things embody comfort food like this hearty, warming Mushroom & Bacon Casserole.


Serves 8 (serving size: about 1 cup)
Total time: 1 Hour, 5 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 35 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 352
Fat 10.2 g
Satfat 4.3 g
Monofat 2.8 g
Polyfat 1 g
Protein 16 g
Carbohydrate 49.1 g
Fiber 10.3 g
Cholesterol 24 mg
Iron 2.7 mg
Sodium 435 mg
Calcium 220 mg


4 cups unsalted beef stock (such as Swanson)
3 cups water
8 center-cut bacon slices, chopped
1 cup chopped onion
1 tablespoon chopped fresh thyme
6 garlic cloves, minced
8 ounces sliced cremini mushrooms
8 ounces sliced shiitake mushroom caps
1/2 teaspoon kosher salt
2 cups uncooked pearl barley
1/3 cup Madeira wine
4 ounces Gruyère cheese, shredded (about 1 cup), divided
1/2 cup chopped drained oil-packed sun-dried tomato halves
2 teaspoons lower-sodium soy sauce
1/4 teaspoon black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray


1. Preheat the oven to 375°.

2. Bring stock and 3 cups water to a simmer in a large saucepan (do not boil). Keep mixture warm.

3. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Return pan to medium-high heat. Add onion, thyme, and garlic to drippings in pan; sauté 3 minutes or until tender. Add mushrooms and salt; cook 10 minutes or until browned, stirring occasionally. Stir in barley; cook 1 minute, stirring frequently. Add Madeira; cook 1 minute or until liquid is absorbed. Reduce heat to medium. Stir in 2 cups broth mixture; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently. Add remaining broth mixture, 1 cup at a time, stirring frequently until each portion of broth mixture is absorbed before adding the next (about 30 minutes total). Stir in 2 ounces Gruyère, tomatoes, soy sauce, pepper, spinach, and bacon. Place barley mixture in a 2-quart glass or ceramic baking dish coated with cooking spray; sprinkle with remaining cheese. Cover with aluminum foil coated with cooking spray. Bake at 375° for 15 minutes. Remove foil, and bake 10 minutes or until cheese melts. Let stand 5 minutes.


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