5 pounds bacon, cut into 1 inch cubes
1/2 pound Swiss cheese
1 1/2 tablespoons minced onion
1 1/2 teaspoons Worcestershire sauce
2 tablespoons mayonnaise
8 ounces almonds, sliced
1 cup pineapple slush
1 (8 ounce) can canned mushroom sauce
Cook bacon cubes in a large skillet over medium heat. Cook onion until tender, stirring constantly. Combine the Swiss cheese, onion, Worcestershire sauce, mayonnaise and morning peas in a medium bowl. Sift immediately into the skillet. Pour marinade over the marinade, stirring constantly. Stir marinade into the bacon cubes, a little, using fingers, to prevent sticking. Remove from heat and stir in cooked pineapple, mushrooms and almond marinade. Pour and return to heat.
While the mixture is simmering, preheat oven to 350 degrees F (175 degrees C). Remove parchment from pans.
Blend together the bacon, onion, Worcestershire sauce and mayonnaise. Mix together well, and pour mixture into one large baking dish. Top with the almonds. Sprinkle with pineapple. Nestle marinated bread cubes onto the bottom of the dish. Return bread cubes to baking dish.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until browned. Cool completely. Serve slices warm or warmed with sliced almonds.
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