Four-Layer Beef & Bacon Casserole {GIVEAWAY}

at a glance
Prep Time 1 hour 10 minutes
Cook Time 35 minutes
Servings 8 servings
3 from 1 vote

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This Four-Layer Beef & Bacon Casserole is comforting, easy to follow, has deliciously balanced flavors, is nutritionally sound, and includes a generous sprinkling of bacon.

The Paleo Kitchen book cover

Collaborations are my favorite.


You get a little of this, a little of that, and BOOM – something unique and with twice the awesome power is born.

My sweet friend Juli Bauer of PaleOMG teamed with the fantastic George Bryant of Civilized Caveman Cooking Creations for a collaborative cookbook that will knock your flipping socks off.

The Paleo Kitchen has over 100 brand new recipes (which is really saying a lot because they’ve both got an extensive wealth of fabulous recipes already on their blogs), some great tips for how to stay motivated, ideas on maintaining food freshness, advice on how to have fun in the kitchen, and much more.

four layer beef and bacon casserole

They graciously allowed me to feature this very special recipe from their book with my step-wise photo instructions. I really believe that this Four-Layer Beef & Bacon Casserole is a great representation of their style!

Juli and George, backed by their wonderful publishers Victory Belt, ALSO provided one copy to giveaway to one lucky Fed & Fit reader! That could be you! Go to my Facebook page to enter.

four layer beef and bacon casserole

In the meantime, you can order your own copy of the book here.

So it goes with all our favorite foods, this recipe begins with bacon. ½ a pound of bacon, to be precise. Preheat your oven to 375 F and then choose your baking tray. I like to use this large casserole dish for baking bacon – it’s got a nice big lip to help avoid any scary grease spills. I also like to line it with a big sheet of aluminum foil …easy cleanup, n’all. Lay the bacon out in one layer on your baking sheet.

bacon in a sheet pan

Pop this puppy in the oven for 12-15 minutes. I bumped my cooking time up to 22 minutes because I like my bacon crispy.

Bacon is done! …and tempting. Roughly chop the bacon and put it in a bowl to save for later!

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If you manage to make it through the rest of this recipe without snacking on the bacon, you have more willpower than I.

Potatoes are next! Bump your oven up to 400 F and snag 3-4 medium sweet potatoes. Put the potatoes on a baking sheet lined with aluminum foil (easy cleanup again …can you tell I hate washing dishes?), and poke with a fork. Once your potatoes are thoroughly aerated, pop ‘em in the oven for 35-40 minutes, or until they’re soft and easily cut with a knife.

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While the potatoes bake, let’s turn our attention to the low-carb veggie star of this show …cauliflower! Chop the florets away from the stem. Toss ‘em in a steamer basket and steam covered over simmering water! When they’re easily pierced with a fork, they’re done. Mine took about 10 minutes.

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Drain the cauliflower and pour it into a food processor. Add ¼ cup of full-fat coconut milk, ½ tsp of coarse sea or kosher salt, and then 1 tsp of ground black pepper. Whirl your food processor (about one minute) until it looks like mashed ‘taters! Nomz.

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Spoon your cauliflower mash into a bowl and set aside. Now is also a good time to rinse out that food processor, we’re going to use it to make the sweet potato mash next!

When your sweet potatoes are finished baking, let them cool – like, a lot. There’s nothing worse than thinking you’ve got a cooled potato in you hands only to find out there was boiling hot lava under that skin. Peel the cooled potatoes. Pinch and put the potato innards into your (now) cleaned food processor. Add ¼ cup of full-fat coconut milk. Toss in ¼ tsp of coarse sea or kosher salt. And then ¼ tsp of ground black pepper.

½ tsp of dried sage.

If you need any dried sage, just let me know. I have about 5 jars of the stuff.

Why, every time I decide to cook with dried sage, do I convince myself that I don’t own any? Spice cabinet amnesia is real.

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It looks good already, doesn’t it?

Whirl this puppy for about a minute, or until it’s velvety smooth and absolutely finger-dipable.

Spoon it into a bowl for later.

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Now the last part of our 4 layers! The meat! Toss 2 lbs of ground beef into a large pan.

I opted for 95% lean because that’s all the very nice Whole Foods butcher had left in grass-fed. I need to order more beef from US Wellness Meats! Once the meat begins to brown (some pink left) it’s time to add our extras. We only need one clove of minced garlic. Next up, snag yourself one of those dozen medium yellow onions you’ve got in your pantry for that time you promised to make french onion soup …and then kept forgetting. Throw the entire deiced onion into the pan.

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Would you just look at these little cutie pies? I think button mushrooms are the most adorable.

We’re going to need 8 ounces. Dice ‘em up and toss ‘em in! Next, add 1 tsp of coarse sea or kosher salt. And then finally ½ tsp of ground black pepper. Stir it all up!

When the meat is cooked through and the veggies all nicely wilted, it’s done.

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Time to bring all our players to the table!

Turn the oven to 350 F and grab a 9”x 13” baking dish. Mine was a little smaller – but it worked out great.

Using a slotted spoon (so’s to drain the grease), add half of the meat mixture to the bottom of the pan. Smooth it out into one even layer.

Next, add all of your cauliflower mash. Smooth it out into one nice even layer, too. Layer #3! With that slotted spoon again, add the rest of the meat over the cauliflower. Nice and even like.

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Last one! Spoon that delectable sweet potato mash over the meat.

Spread it out evenly and then pop it in the oven to bake for about 30 minutes!

At the end of the 30 minutes, crank the heat up to the broiler and toast the top for an additional 5 minutes.

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After it’s finished, sprinkle your patiently waiting chopped bacon (or what’s left of it) over the top and then leave the beef & bacon casserole to cool and thicken on the counter for at least 10 minutes.

four layer beef and bacon casserole

All done! Isn’t it marvelous?

four layer beef and bacon casserole


four layer beef and bacon casserole

Four-Layer Beef & Bacon Casserole

By: Cassy
3 from 1 vote
Prep Time: 1 hour 10 minutes
Cook Time: 35 minutes
Servings: 8 servings
This Four-Layer Beef & Bacon Casserole is comforting, easy to follow, has deliciously balanced flavors, is nutritionally sound, and includes a generous sprinkling of bacon.



  • 1/2 pound bacon

Sweet Potato Mash:

  • 3-4 medium sweet potatoes 1 1/4#
  • 1/4 cup full-fat coconut milk
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon ground black pepper

Cauliflower Mash:

  • 1 head cauliflower 1.5#, cut into florets
  • 1/4 cup full-fat coconut milk
  • 1/2 teaspoon coarse sea salt
  • 1 teaspoon ground black pepper

Ground Beef:

  • 2 pounds ground beef
  • 1 clove garlic minced
  • 1 medium yellow onion diced
  • 8 ounces button mushrooms diced
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon ground black pepper



  • Preheat oven to 375 F and line a rimmed baking sheet with aluminum foil.
  • Lay the bacon out on the sheet in one layer.
  • Bake 12-15 minutes (22 minutes for crispy bacon).
  • Let cool, chop, and then set aside.

Sweet Potato Mash

  • Heat oven to 400 F and line a rimmed baking sheet with aluminum foil.
  • Clean and poke the sweet potatoes with a fork.
  • Bake at 400 F for 35-40 minutes, or until they're soft and easily cut by a knife.
  • Let them cool completely.
  • Peel the potatoes and add the insides to a food processor.
  • Add the coconut milk, sage, salt and pepper.
  • Blend until smooth then set aside.

Cauliflower Mash

  • Steam the florets covered over simmering water for approximately 10 minutes, or until they're fork-tender.
  • Place them in a food processor and add the coconut milk, salt, and pepper.
  • Blend until smooth then set aside.

Ground Beef

  • In a large pan, cook the ground beef until slightly browned.
  • Add the garlic, onion, mushrooms, salt, and pepper, and stir.
  • Once the meat is cooked through, remove from heat.


  • Turn oven to 350 F.
  • Evenly spread the cauliflower mash over the meat.
  • Spread the remaining half of the meat over the cauliflower in an even layer.
  • Lastly, spread the sweet potato mash over the meat.
  • Bake at 350 F for 30 minutes.
  • Turn on broiler and cook for an additional 5 minutes.
  • Sprinkle the chopped bacon on top and then let it cool and thicken for at least 10 minutes.
  • Enjoy!

Nutrition Information

Nutrition Facts
Four-Layer Beef & Bacon Casserole
Amount per Serving
% Daily Value*
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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    Recipe Rating

  1. SkyleRae says

    SkyleRae —  06/11/2014 At 12:32

    This looks amazing! I cannot wait for my copy of The Paleo Kitchen to come in! Thanks so much for sharing. I know what I’m making for dinner tonight!

    • Cassy says

      Cassy —  06/17/2014 At 14:30

      Yay! Happy to help 🙂

  2. Kiersten says

    Kiersten —  06/13/2014 At 18:05

    Oh my gosh this sounds UH-mazing!!!! And I totally know what you mean about spice cabinet amnesia… I think I have like 4 things of paprika and a couple jars of turmeric. Project spice cabinet organization needs to commence ASAP! Thanks for sharing this recipe 🙂

    • Cassy says

      Cassy —  06/17/2014 At 14:31

      Haha glad to know I’m not alone. Hope you enjoy, Kiersten!

  3. Susu says

    Susu —  07/15/2014 At 01:52

    Oooooo….. dinner tomorrow! Thank you! 🙂

    • Cassy says

      Cassy —  07/15/2014 At 21:14

      Oh you’re welcome, Susu!

  4. Carolyn says

    Carolyn —  07/17/2014 At 23:30

    Does anyone know if this would freeze well. Cooked a batch this morning, and thought it would be much easier to double and freeze!

    • Cassy says

      Cassy —  07/28/2014 At 21:45

      They freeze GREAT, Carolyn! I have one in my freezer right now, in fact.

  5. Susu says

    Susu —  07/25/2014 At 16:09

    I think this would freeze well. This was a big hit and I am to make it again lol. I wanted to add that I prefer the flavor of roasted cauliflower to steamed or boiled, so I roasted my florets with salt and pepper until tender and then made my mash. I also used grass Fed butter instead of coconut milk, only adding enough to get the right texture. You could also use coconut oil. Can’t wait to make it again! This is great and filling on a budget and I love that it is full of good veggies so I don’t have to make a side for it! Thanks again! You rescued me when I was feeling uninspired, which is dangerous when undergoing such an extreme lifestyle change.

    • Cassy says

      Cassy —  07/28/2014 At 21:50

      Roasted cauliflower sounds totally delicious! So happy that this helped 🙂

  6. Lauren says

    Lauren —  07/31/2014 At 18:23

    This is a fabulous recipe that I’m going to try, but just had to say that I love the pic of your dog! What camera do you use?

    • Cassy says

      Cassy —  08/02/2014 At 16:54

      Aw thank you! I use a Nikon D90 with a 35mm lens 🙂

  7. Tiffany says

    Tiffany —  08/03/2014 At 23:10

    I just made this for dinner tonight and it was a HUGE hit with my husband (a chef) and our 2 year old daughter. I did make a few subs. We typically eat venison (my husband is a hunter) so I used ground deer instead of beef. And we didn’t have any cauliflower so I did a parsnip puree. What a great, filling meal! I Thanks for sharing!!

    • Cassy says

      Cassy —  08/06/2014 At 18:49

      Venison and parsnips sound like a fabulous spin! So glad you enjoyed it.

  8. Mindy says

    Mindy —  08/06/2014 At 18:22

    Looks delicious! I’ve never used coconut milk when cooking…does it not give the dish a coconut flavor? I’m not sure I’d like that in a savory dish.

    • Cassy says

      Cassy —  08/06/2014 At 18:50

      Not that I could discern …cooking with coconut milk (if you like it) opens up a whole world of savory food possibilities! 🙂

  9. Sarah DeRango says

    Sarah DeRango —  01/11/2015 At 01:58

    Wonderful recipe! My young kids ate every last bite.

  10. Jean Terry says

    Jean Terry —  01/12/2015 At 21:12

    I was wondering if you could make this the day before and put in fridge and bake the next day. I imagine you could but thought I would ask.

    Looks like a very nice recipe for a ladies’ lunch I have in my home weekly.

    All you young women do such great things and come up with great recipes, etc.

  11. Adele says

    Adele —  02/24/2015 At 00:09

    If you were going to freeze this would you assemble the whole thing and then freeze it prior to the final bake or bake it all the way, cool it and then freeze it do you think?

    I’m in the process of making this recipe now for dinner! Looks delicious!

  12. Lisa James says

    Lisa James —  06/24/2015 At 23:02

    I have just made this delicious sounding meal and can’t wait to eat it!! My kids and I strongly dislike cauliflower but we tasted it and it was YUM. The sweet potatoes were SO creamy – LOVE!! It’s all mixed together and ready to go in oven. Question – did you bake it covered? I think I’ll leave it off for now and keep an eye on it. Thanks SO much

    • Kelly says

      Kelly —  07/05/2015 At 22:40

      Hi Lisa! Yes you can bake it uncovered. So glad the recipe went over well with the kids. Hope you enjoyed it!

  13. Beth @ Hooked on Health says

    Beth @ Hooked on Health —  09/01/2015 At 15:17

    Ok so really, this looks and sounds amazing. I’m headed to the grocery today so I will pick up the ingredients to give it a whirl. And yeah, I need some sage…..:)
    I’ll be back to give my review but I’m sure its as delicious as it looks.
    And maybe check out my blog Be sire to click on the recipe button at the top of the page. I’ve got some good ones too.

    • Kelly says

      Kelly —  09/06/2015 At 19:59

      Hope you enjoyed it Beth!

    • Kelly says

      Kelly —  09/13/2015 At 23:23

      Thanks Chrissa! It is such a great recipe for fall.

  14. Michelle says

    Michelle —  10/07/2015 At 20:39

    I’m really not a fan of sweet potatoes, but this was really good, a total comfort food that my family really enjoyed.

    • Kelly says

      Kelly —  10/11/2015 At 22:27

      Yay, so glad it turned out for you and your family Michelle!

  15. Flora Addy says

    Flora Addy —  03/03/2016 At 23:42

    Nice Recipe I really liked the idea of chopped bacon will be using that.
    For reference you can also check the recipe of Paleo Plantain Beef Pie

    • Kelly says

      Kelly —  03/11/2016 At 16:27

      Thanks, hope you enjoyed it!

  16. Rebecca Baron says

    Rebecca Baron —  05/10/2016 At 16:08

    This looks really good to make on a weekend when I have some extra time to make all the layers. I’m pinning it now to remind me to make it!

    • Kelly says

      Kelly —  05/20/2016 At 15:24

      I hope you enjoy it Rebecca!

  17. Gigi says

    Gigi —  09/22/2017 At 15:42


    Do you have any suggestions on what to replace the cauliflower with? Cauliflower makes me gag! I was forced to eat boiled, cold, and unadorned cauliflower as a child, and so I have always despised it. The rest of the recipe sounds great though!

    • Cassy says

      Cassy —  09/26/2017 At 08:01

      You can try mashed potatoes or rice.

  18. Robert Hayton says

    Robert Hayton —  11/22/2017 At 02:02

    Nobody was believing that the “potato” layer was actually cauliflower! I’m going to try a variant the next time I’m cooking using the beef mixture and the cauliflower mash as a Shelherd’s pie, but using butter, cream, and cheese. Not Paleo, but still keto so that works for me!2

    • Cassy says

      Cassy —  11/23/2017 At 05:53

      Sounds tasty, Robert!