330 bacon soup recipes

Sliced turkey layered over a bed of spinach, rice, bacon, and water chestnuts in a creamy mushroom-sour cream sauce, with a buttered breadcrumb border. Comfort food casserole at its absolute finest.

Sarma cabbage rolls stuffed with a three-meat filling of ground beef, pork, and ham with rice and paprika, simmered in tomato broth for over two hours until tender.

Funny-Side-Up Pie is a savory bacon and egg pie with cream of mushroom soup and sour cream in a flaky homemade double crust. Retro comfort food with a creamy gravy on the side.

Add some smoky bacon and juicy chicken into your mac and cheese to make this already-delicious dish even more flavorful.

Ground turkey stroganoff made in the slow cooker with turkey bacon, cream of mushroom soup, red wine, paprika, and non-fat sour cream. A lighter take on classic stroganoff that cooks while you work.

Bacon, melted American cheese, and cream of mushroom soup turn spaghetti and chicken into a bubbly, golden casserole the whole family will fight over. Serves 8 and ready in about an hour.

Hollywood Hash: a big-batch ground beef and bacon casserole with noodles, cream of mushroom soup, peas, mushrooms, and cubed cheese. Freezes perfectly and feeds a crowd.

This is an amazing recipe, you can use all kinds of leftovers, they mix with rice, very tasty!

Hearty fish stew with white fish fillets, bacon, green beans, carrots, tomatoes, and creamy potato soup base. The one-pot Midwestern fish chowder.

Try something new for dinner with this savory beef wellington made with ground veal and crescent roll dough.

Slow cooker New Hampshire stew with beef, potatoes, and carrots in a maple syrup and tomato paste broth. Bacon bits, dry mustard, and Worcestershire add New England character.

Slow cooker beef chuck roast simmered all day with black-eyed peas, carrots and green chiles, finished with a hit of hickory liquid smoke. Set it and forget it for 9 to 10 hours.

Northern Italian style lasagna layered with a bacon-rich meat sauce, a creamy nutmeg-scented white sauce, and a parmesan-ricotta filling. Richer and creamier than the usual red-sauce version.

Oyster pie Picayune style with fresh oysters, crab meat, mushrooms, bacon, and shallots in a creamy sauce baked in a double-crust pie. A classic New Orleans Creole seafood pie.

Brussels sprouts, steamed just until crisp tender and tossed in a creamy bacon and horseradish sauce.

It's hard to go wrong with a combination of bacon and cheddar, especially when it comes down to twice baked potatoes.