Photo: Jennifer Davick; Styling: Cindy Barr  

Mushroom & Bacon Casserole

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

Cooking Light NOVEMBER 2013

  • Yield: Serves 8 (serving size: about 1 cup)
  • Hands-on: 35 Minutes
  • Total: 1 Hour, 5 Minutes


  • 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.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 352
  • Fat: 10.2g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1g
  • Protein: 16g
  • Carbohydrate: 49.1g
  • Fiber: 10.3g
  • Cholesterol: 24mg
  • Iron: 2.7mg
  • Sodium: 435mg
  • Calcium: 220mg

Go to Full Version of

Mushroom & Bacon Casserole Recipe