Bacon Explosion Casserole (Print version)
A smoky meat lover's casserole with beef, sausage, bacon, barbecue sauce, cheddar, and a crisp bacon top.
# Ingredients:
For the meat filling
01 -
1 lb (450 g) ground beef, 85% lean
02 -
1 lb (450 g) bulk pork sausage
03 -
1 small yellow onion, finely diced
04 -
3 cloves garlic, minced
05 -
1/2 cup (120 ml) barbecue sauce
06 -
2 teaspoons barbecue rub
07 -
4 oz (115 g) cream cheese, softened
08 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
For the bacon top
09 -
1 lb (450 g) thick-cut bacon, divided
10 -
2 tablespoons barbecue sauce, for brushing
11 -
2 tablespoons sliced green onions or pickled jalapenos, optional
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 -
Chop 8 ounces of the bacon and cook it in a large skillet over medium heat until crisp. Transfer to paper towels and pour off most of the drippings.
03 -
Add the ground beef, sausage, onion, and garlic to the skillet. Cook over medium-high heat, breaking up the meat, until fully browned and no pink remains. Drain very well.
04 -
Stir in 1/2 cup barbecue sauce, barbecue rub, cream cheese, and 3/4 cup cheddar until creamy and evenly mixed.
05 -
Spread the meat filling in the prepared dish. Sprinkle with the crisp chopped bacon and the remaining 3/4 cup cheddar.
06 -
Arrange the remaining bacon strips over the top in a lattice or tight rows. Brush lightly with 2 tablespoons barbecue sauce.
07 -
Bake for 30-35 minutes, until the bacon is browned and the center is bubbling. Broil for 1-2 minutes if needed for extra crispness. Rest 10 minutes before slicing.
# Good to know:
01 -
Drain the browned meat well so the casserole sets cleanly.
02 -
Use certified gluten-free barbecue sauce, rub, and sausage if needed.
03 -
Resting for 10 minutes makes the filling easier to serve.