Mushroom & Bacon Casserole

I was pleasantly surprised when my 2-year-old son really liked this Cooking Light recipe. It's a hearty recipe a bit different from our usual meals that will be a repeat for our family.

Mushroom & Bacon Casserole
4 cups beef broth
3 cups water
8 slices bacon, chopped
1 cup chopped onion
1 Tbsp. chopped fresh thyme
6 garlic cloves, minced
8 oz. mushrooms, sliced
8 oz. shitake mushroom caps, sliced
2 cups uncooked bulgar
1/3 cup Madeira wine
4 oz. havarti
1/2 cup sun-dried tomatoes, chopped
2 tsp. soy sauce
1/4 tsp. pepper
10 oz. frozen chopped spinach, thawed, drained and squeezed dry 

Preheat oven to 375ºF. Bring broth and water to a simmer in a large pot. In a Dutch oven, cook bacon until crisp. Remove bacon, but leave drippings. Cook onion, thyme and garlic until tender. Add mushrooms and salt. Cook 10 minutes or until browned, stirring occasionally.

Stir in bulgar, and cook for one minute. Add Madeira, and cook 1 minute or until absorbed. Reduce heat to medium. Stir in 2 cups broth, and cook for 4 minutes or until liquid is nearly absorbed. Add remaining broth, 1 or 2 cups at a time, cooking until nearly absorbed before adding more liquid.

Stir in half the cheese and the tomatoes, soy sauce, pepper and spinach. Sprinkle with remaining cheese. Cover with aluminum foil, and bake for 15 minutes. Remove foil, and bake an additional 10 minutes or until cheese melts. Let stand 5 minutes before serving. Serves 8.