Blt Casserole Food

BLT CASSEROLE

Steps:

• Preheat oven to 350°F. Spread bread in a single layer on a rimmed baking sheet. Bake, tossing once, until dry to the touch and slightly toasted, about 10 minutes. Let cool slightly.
• Meanwhile, cook bacon in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and bacon browns, about 15 minutes. Using a slotted spoon, transfer bacon to a small bowl, reserving 3 Tbsp. fat.
• Whisk eggs, stock, mayonnaise, salt, pepper, and 2 Tbsp. bacon fat in a large bowl. Add bread and gently toss to combine. Add bacon and tomatoes and stir to combine. Let sit until bread has absorbed most of the liquid, about 15 minutes.
• Reduce oven temperature to 325°F. Add lettuce to bread mixture and stir to combine. Transfer mixture to a 13x9" baking dish and bake until top is golden brown, about 45 minutes. Brush surface with remaining 1 Tbsp. bacon fat, turn broiler on, and continue baking until tops of bread are glistening and well toasted, 3-5 minutes more. Garnish with chives, if using, and serve immediately.
• Do Ahead
• Bread can be dried out 3 days ahead; store in an airtight container at room temperature. Bacon can be cooked 3 days ahead; cover and chill.

BLT CASSEROLE

Steps:

• Fry bacon and set aside.
• Scramble eggs and set aside.
• Toast bread and spread with mayonnaise.
• Cut toast into cubes with a pizza cutter.
• Lay cubes in a 8-in square greased baking dish. Try to keep mayo side up.
• Place crumbled bacon on toast cubes.
• Lay american cheese slices on top of bacon.
• Place scrambled eggs on top of the cheese.
• Cover eggs with the diced tomatoes. Set aside.
• In a saucepan, melt butter. Stir in gravy mix until smooth. Graduallly add milk. Bring to a boil: cook and stir for 2 minutes or until thickened.
• Pour gravy over casserole.
• Sprinkle with shredded cheese and onion.
• Bake, uncovered at 325 for 10 minutes.
• Cut into squares; serve on lettuce.

BLT WITH WELSH RAREBIT MACARONI

Steps:

• Preheat the oven to 375 degrees F.
• Arrange 2 cooling racks on baking sheets and arrange the bacon on 1 of them. Bacon may also be baked on a slotted broiler pan. Bake the bacon until crisp, about 12 to 15 minutes. Remove the bacon to paper towels to drain.
• Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Undercook the pasta by 1 to 2 minutes, until just shy of al dente. Drain and set aside.
• While the water comes to a boil, arrange the sliced tomatoes on the second baking rack. Sprinkle with chives, salt and pepper, to taste, and a drizzle of extra-virgin olive oil. Roast them for about 20 minutes. Switch the oven to broil when you remove tomatoes.
• Process the bread in a food processor they become coarse bread crumbs. Transfer the bread crumbs to a small bowl.
• Melt butter in sauce pot over medium heat. Pour 1/3 to 1/2 of the butter over the crumbs to moisten, then stir in the parsley. To the remaining butter in the sauce pot, add the garlic and stir for 1 minute, then add the hot sauce and mustard. Stir to combine, then sprinkle in the flour and cook for 1 minute more. Whisk in the lemon juice, Worcestershire sauce and ale. Cook for 30 seconds, then add the stock and bring to a bubble. When the sauce thickens, stir in 2 cups of the cheese in a figure 8 motion and season with salt and pepper, to taste.
• Add the pasta with to the sauce and toss to coat. Spoon it into crocks or a casserole dish. Top with the bread crumbs and remaining cheese, then put it on the middle rack of the oven. Broil until bubbly and deeply brown on top, about 2 to 3 minutes.
• Arrange a bed of cress leaves alongside portions of macaroni and cheese or individual crocks. Top the watercress with a thick slice of roasted tomato and crisscrossed bacon strips. Cover with a second slab of tomato and serve.

BLT PASTA SKILLET

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain and reserve 1/2 cup of the pasta water.
• Meanwhile, lay the bacon in a large ovenproof skillet and cook over medium heat until brown and slightly crispy, 4 to 5 minutes per side. Remove the skillet from the heat, transfer the bacon to a paper-towel-lined plate and pour off all but 1 tablespoon of the drippings. Break up the bacon into bite-size pieces.
• Return the skillet to medium heat, add the garlic and cook, stirring frequently, until soft, about 1 minute. Add the tomatoes and juices, reserved pasta water, crushed red pepper, basil, escarole and 1/2 teaspoon salt. Bring to a simmer and cook until the sauce thickens and the escarole wilts, 15 to 20 minutes.
• Mix together the ricotta and Parmesan. Add the cooked pasta and mozzarella to the sauce and stir to thoroughly coat. Drop spoonfuls of the ricotta-Parmesan mixture on top. Sprinkle with the bacon pieces and bake until bubbly and the cheese melts, 15 to 20 minutes. Let rest for a few minutes before serving. Garnish with additional basil if using.

BLT

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.

QUICK & EASY "BLT" BREAKFAST BAKE

Steps:

• Cover 4 bread slices evenly with half each of the cheese and onions; top with bacon and remaining bread slices. Cut sandwiches in half. Arrange alternately with tomato slices n 13x9-inch baking dish sprayed with cooking spray.
• Whisk remaining ingredients until blended; pour over ingredients in baking dish. Refrigerate 6 hours.
• Heat oven to 350ºF. Sprinkle remaining cheese and onions over ingredients in baking dish. Bake 50 min. to 1 hour or until knife inserted in center comes out clean. Let stand 10 min. before cutting to serve.

BLT CASSEROLE

Steps:

• 1. Place the apple wood bacon on a wire rack, on top of a cookie sheet, and bake at 400 degrees for 20-30 minutes til cooked, but not crisp. Slice into ribbons. Don't discard the rendered bacon fat. At the same time, cut each tomato in half and place them on a baking sheet. Rub the tomatoes with olive oil, salt, and pepper, and place them in the oven with the bacon. After 10 minutes, turn the tomatoes and cook for another 10 minutes. They should be done about the same time as the bacon.
• 2. Slice the leeks and shallots into rounds and put in a colander. Run water over them to remove any dirt and pat dry. Sauté in the rendered bacon fat til translucent and remove from pan. Put the remaining bacon fat in a small bowl.
• 3. Chop the slab bacon into ¼ inch cubes and sauté til done, but not crispy.
• 4. Cut the rind off the brie and place the cheese in a bowl with ¼ cup dry white wine. Microwave for 30 seconds at a time and stir until it's smooth enough to pour.
• 5. Lightly grease the casserole dishes with bacon fat.
• 6. Place phyllo on a cutting board, the long way down. Cut into 6 even squares (2 across, 3 down). Place 5 ungreased sheets in the bottom of each casserole dish.
• 7. Distribute the slab bacon evenly among each dish. Place 2 layers of ungreased phyllo over the bacon. Put 2 tbl. dijon on the phyllo and spread evenly. Distribute the leeks evenly over the mustard. Distribute the tomato confit evenly over the leeks. Distribute the ribbons of bacon evenly over the tomato confit. Distribute the brie sauce evenly over the top of each casserole. Place 1 layer of phyllo over each casserole.
• 8. With a pastry brush, brush the bacon fat on the phyllo. Repeat with 4 more layers of phyllo and bacon fat. Bake on a cookie sheet for 15-20 minutes, or until phyllo is browned and casserole is bubbly. Let rest 10 minutes before serving. Makes 6 large servings.

BLT EGG BAKE

Steps:

• Preheat oven to 325°. Spread mayonnaise on 1 side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish. Top with cheese slices and bacon., In a small saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 2 minutes. Pour over bacon., In a large skillet, fry eggs over medium heat until they reach desired doneness; place over bacon. Top with tomato slices; sprinkle with cheddar cheese and onions. Bake, uncovered, 10 minutes. Cut in squares; serve with lettuce.

CHEF JOHN'S BLT PASTA

Steps:

• Pour olive oil into a heavy skillet over medium heat, add bacon, and cook until almost crisp, 5 to 8 minutes. Turn off heat. Hold a paper towel with tongs and mop up excess bacon grease with the paper towel, leave about 2 teaspoons bacon grease in the skillet.
• Stir minced garlic and lemon zest into bacon in the skillet and let cook in residual heat until fragrant, 2 to 3 minutes. Stir creme fraiche into bacon mixture.
• Bring a large pot of salted water to a boil and stir in 2 cups of ditalini. Cook till tender, about 8 minutes. Drain and add pasta to the skillet. Stir pasta thoroughly into bacon and creme fraiche mixture.
• Return skillet to medium heat. Add tomatoes; cook and stir until slightly softened, about 1 minute. Mix in arugula, stirring until wilted, about 30 seconds, and turn off heat.
• Season with salt, black pepper, and cayenne pepper. Stir again and garnish with Parmesan cheese.

BLT PASTA

Steps:

• In 4-quart Dutch oven, heat chicken broth, pasta and black pepper to boiling over high heat. Reduce heat to medium; simmer uncovered 11 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
• Reduce heat to medium-low. Stir in butter until melted. Gradually add spinach, stirring constantly, until starting to wilt. Remove from heat; stir in tomatoes and bacon. Top with remaining ingredients.

BLT PASTA BAKE: BACON, LEEKS, AND TOMATOES

Steps:

• Place a pot of water on to boil for the pasta. When the water reaches a boil, add some salt and the pasta, and cook until al dente.
• While the pasta cooks, heat a large skillet over medium heat. Add extra-virgin olive oil and chopped bacon and cook until crisp.
• While bacon is cooking, split the trimmed leeks in half lengthwise, lay the leeks cut side down and thinly slice into half-moons. Fill a large bowl with water and mix the leeks into the water.
• Allow the water to settle and the dirt and the grit to settle to the bottle of the bowl. Using your hands, draw the leeks from the water, taking care not to unsettle the dirt.
• Drain the cleaned leeks on a kitchen towel, pat dry and, and then add to the pan with the bacon. Season the leeks with salt and pepper. Cook until leeks are tender, about 3 to 4 minutes.
• To start the cheese sauce, heat a medium sauce pot over medium heat. Add the butter and melt, then add the flour, cayenne, and paprika and whisk together over the heat until the roux bubbles; cook for 1 minute more.
• Whisk in the milk and stock and raise the heat a little. Bring the sauce to a quick boil and simmer to thicken, about 5 minutes.
• Remove the sauce from the heat and whisk in 3 cups of the grated cheese and the mustard. Set aside.
• Add the cherry tomatoes to the leeks and continue to cook for 2 minutes. Remove from the heat and reserve.
• Preheat the broiler.
• Drain the pasta and add it back to the pasta pot. Combine the reserved leek mixture and the cheese sauce with the pasta. Season with salt and pepper to taste.
• Transfer the pasta to a baking dish. Combine the remaining ½ cup of grated cheese with the bread crumbs.
• Top the pasta with the mixture. Place the dish under the broiler until the cheese melts and the bread crumbs are brown.

IMPOSSIBLY EASY BLT PIE

Steps:

• Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.
• In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with lettuce. Place tomato slices on lettuce.