Baked Meat and Mushroom Casserole with Cheese and Bacon

Once meat is cooked, add sliced mushrooms and sauté for 5–7 minutes until tender and the moisture has evaporated. Remove from heat.

3. Assemble the Casserole

In a large bowl, whisk together eggs and milk (or cream). Stir in half of the shredded cheese.

Add the cooked meat and mushroom mixture to the bowl and mix until combined. Pour everything into your prepared casserole dish.

Top with the remaining cheese and sprinkle with chopped crispy bacon.

4. Bake to Perfection

Bake uncovered for 25–30 minutes, or until the top is golden, bubbly, and set in the center. Let rest for 5–10 minutes before slicing.

5. Garnish and Serve

Sprinkle with chopped parsley or extra cheese, if desired, and serve warm.

Serving Suggestions

This casserole is hearty on its own but pairs beautifully with:

• A light green salad
• Steamed or roasted vegetables
• Crusty bread or garlic toast
• Mashed potatoes or rice for a fuller meal

Variations to Try

• Add veggies: Try spinach, zucchini, or bell peppers for extra color and nutrition
• Make it spicy: Add chili flakes or hot sauce to the meat mixture
• Swap proteins: Use ground turkey, chicken, or sausage
• Low-carb twist: Omit milk and substitute with heavy cream, and serve without sides

Tips for Success

• Let the casserole rest before slicing to help it set
• Use freshly grated cheese for best melting and flavor
• Make ahead and reheat — it stores well in the fridge for 3–4 days

Final Thoughts

This Baked Meat and Mushroom Casserole with Cheese and Bacon is the definition of comfort food done right — savory, cheesy, and packed with flavor. It’s a simple yet impressive dish that can turn an ordinary night into something special.

Whether you’re feeding a crowd or just making dinner for two with leftovers to spare, this casserole is a must-try. One bite, and it might just earn a permanent spot in your recipe rotation!

Would you like a printable version of this recipe or ideas for making it keto-friendly or gluten-free?