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Nutrition Facts
Serving Size 1 (298g) Recipe makes 4 servings
Calories 958
Calories from Fat 476		(49%)
Amount Per Serving		%DV
	Total Fat 52.9g	81%
	Saturated Fat 17.4g	86%
	Monounsaturated Fat 22.9g
	Polyunsaturated Fat 6.4g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 956mg		39%
Potassium 492mg		14%
Total Carbohydrate 89.5g		29%
	Dietary Fiber 5.3g	21%
	Sugars 2.7g
Protein 28.9g		57%
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Bacon Bake

Recipe #393950 | 50 min | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #409295
Oct 9, 2009

I ran out of ideas one night and got tired of hearing "I don't know" when I asked my family what they wanted for dinner. So when I told them I was making this, I got funny looks. Let's just say there was very little left for leftovers that night. The only suggestion I got was my son wanted to try this with broccoli next time. Sure helps stretch the budget. If you plan it right(with supermarket sales), this meal would cost you roughly $5. to make.

SERVES 4 -6 , 1 casserole (change servings and units)

Ingredients

1 lb elbow macaroni
1 lb bacon
8 ounces frozen green beans, 10 oz. if you got it
approx. 1/2 stick butter (use less if fat conscious, it just needs to coat the mixture without it drying out during baking)
bacon fat (don't drain the pan after cooking the bacon)
parmesan cheese
mozzarella cheese
salt and pepper

Directions

1
Set oven to 350 deg. Set up a pot to boil the elbow macaroni and green beans. Boil the elbows to al-dente state and the green beans to par boil. You can do this by throwing in the green beans two minutes before you drain the elbows. Drain the elbows and green beans and put into a flat cassserole dish. Fry up the bacon to almost crispy. Remove from pan when done and chop up. Add to the casserole dish. Take the bacon drippings and add the butter to it. Stir until melted. Pour this over the mixture in the casserole dish. Sprinkle on top or mix in mozzerella and parmesan. Salt and pepper to taste. Bake until top in golden brown.