Cheesy Bacon Vegetable Toss Recipes

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping the bacon grease in the skillet.
• Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated. Cook until the outsides are crisp, about 10 minutes, turning carefully with a spatula once or twice. Remove the skillet from heat.
• Carefully remove 1/2 of the potato nuggets from the skillet and spread out remaining nuggets in a single layer. Top with 1/2 of the Cheddar cheese. Place remaining nuggets on top of the cheese and top with remaining cheese.
• Transfer the skillet to the preheated oven and bake until nuggets are warmed through and the cheese is melted and starts to turn golden brown, about 10 minutes.
• While the nuggets are baking, crumble the cooked bacon. Remove the skillet from the oven and top with crumbled bacon, sour cream, and green onions.

Steps:

• Combine broccoli, cauliflower and carrots in large microwaveable casserole. Add water; cover with lid. Microwave on HIGH 5 to 6 min. or until vegetables are crisp-tender.
• Meanwhile, cook bacon in small saucepan on medium heat until crisp. Remove bacon from pan; drain on paper towels. Discard drippings from pan. Add VELVEETA and onions to pan; cook on low heat 1 min. or until VELVEETA is melted and mixture is well blended, stirring constantly. Stir in sour cream and bacon.
• Drain microwaved vegetables; return to casserole. Add VELVEETA sauce; toss to coat.

Steps:

• Cook spaghetti in Dutch oven or large deep skillet as directed on package, omitting salt. Drain; set aside.
• Add bacon to same pan; cook bacon on medium heat 8 to 10 min. or until crisp, turning frequently. Remove from skillet; drain on paper towels. Chop or crumble into small pieces. Discard drippings.
• Heat oil in same pan. Add asparagus and garlic; cook 2 min., stirring frequently. Stir in spinach; cook 2 min. or just until wilted, stirring frequently. Add wine and bacon; cook 2 min. or until wine is reduced by half, stirring frequently.
• Stir in broth; bring to boil. Simmer on medium-low heat 2 min. Return spaghetti to pan; mix lightly. Cook 3 to 5 min. or until heated through, stirring frequently. Remove from heat. Stir in cheese.

Steps:

• Preheat the oven to 400 degrees F. Line the inside of a 10-inch skillet, the outside of an 8-inch skillet and the bottom of 2 baking pans with nonstick foil.
• Lay the bacon slices on one pan and the zucchini slices on the other. Brush the zucchini with the reserved artichoke marinade and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Roast until the bacon is crispy and the zucchini has softened, 15 to 20 minutes. Let cool slightly.
• Lay out the bottom halves of the ciabatta rolls and top each with 2 bacon slices and 1 zucchini slice. Divide the artichoke hearts, roasted red peppers, cheese and arugula among the sandwiches and top with the remaining ciabatta halves.
• Heat the larger skillet over medium heat and add 2 of the sandwiches. Place a hand towel inside the smaller skillet and use it to press the smaller skillet down onto the sandwiches, creating a sandwich press. Continue pressing until the sandwiches are a bit flattened and browned, 3 to 4 minutes. Remove the smaller skillet and flip the sandwiches. Press the smaller skillet down again to brown the other side, another 2 to 3 minutes. Repeat for the remaining sandwiches. Slice and serve hot.

Steps:

• Grease a 19cm square cake pan (or similar sized round pan), line base with baking paper.
• Heat oil in large pan, add bacon, onion and garlic, cook, stirring until onion is soft.
• Add vegetables and cook, stirring, about 5 mins or until any liquid is evaporated; cool.
• Combine vegetable mixture with sifted flour and remaining ingredients in a medium bowl; mix well.
• Spread mixture into prepared pan.
• Bake in moderate oven for about 30 mins or until firm.

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Add onions to drippings in skillet; cook and stir 5 min. or until crisp-tender.
• Add chicken broth, water and macaroni to skillet; stir. Bring to boil; cover. Simmer on medium-low heat 10 min. or until macaroni is tender.
• Add vegetables and cream cheese; cook 2 to 3 min. or until cream cheese is completely melted and mixture is well blended and heated through, stirring frequently. Sprinkle with bacon and Parmesan.

Steps:

• Heat oven to 350.
• In Bowl Combine: green beans. soup, milk, 1/2 the fried onion rings, 1/2 of the bacon bits. toss well Season with Pepper & onion Pdr.
• BAKE: in 8X8 or 9X9 casserole dish 30 minutes SERVE: Topped with the remaining onions & Bacon bits.