Liver & Bacon Casserole Recipe
Summary
MethodBaked
Ingredients
| Bacon Slices | 6 , chopped | |
| Onion | 1 Large, chopped | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Dash | |
| Beef liver | 2 Pound, sliced | |
| Milk | 2 1/2 Cup (16 tbs) | |
| 1/2 cup packaged bread crumbs | ||
| Margarine | 2 Tablespoon, melted | |
Directions
1. Combine bacon and onion in a large skillet. Cook until bacon is crisp and onion is tender. Remove with slotted spoon, reserving drippings in skillet.
2. Combine flour, salt and pepper; coat liver. Reserve remaining flour mixture.
3. Fry liver in reserved bacon drippings; cut into serving-size pieces. Place in 8-cup baking dish.
4. Blend reserved flour mixture with drippings in skillet; add milk. Cook over medium heat, stirring constantly, until the sauce thickens and bubbles.
5. Pour sauce over liver; sprinkle with bacon and onion mixture. Combine bread crumbs with margarine; sprinkle evenly over casserole.
6. Bake in moderate oven (350°) for 25 minutes, or until sauce is bubbly
2. Combine flour, salt and pepper; coat liver. Reserve remaining flour mixture.
3. Fry liver in reserved bacon drippings; cut into serving-size pieces. Place in 8-cup baking dish.
4. Blend reserved flour mixture with drippings in skillet; add milk. Cook over medium heat, stirring constantly, until the sauce thickens and bubbles.
5. Pour sauce over liver; sprinkle with bacon and onion mixture. Combine bread crumbs with margarine; sprinkle evenly over casserole.
6. Bake in moderate oven (350°) for 25 minutes, or until sauce is bubbly
Chef
