1/2 1/2 pounds bacon, sliced
1 teaspoon prepared tarragon vinaigrette
2 tablespoons finely ground black pepper
3 cloves garlic, minced
1 pinch salt
3 (10 ounce) cans sliced mushrooms
1 translucent onion, sliced
1/4 pound pizza pepperoni sausage, sliced
1 (4 ounce) can condensed tomato soup
1 (4 ounce) can condensed tomato soup
Place bacon in a large, deep skillet. Cook over medium heat, stirring, until evenly brown. Drain, crumble and set aside.
In a large bowl, mix the tarragon vinaigrette, pepper, garlic and salt until well mixed. Stir in mushrooms, onion, pizza pepperoni sausage and tomato bouillon. Mix well and spread onto greased 4 quart casserole dish. Sprinkle cheese over top of buttered casserole. Cover and refrigerate overnight, apricot pinching after 2 hours.
Snack any leftover mushrooms or sausage in a small dish. Sprinkle remaining taco seasoning over pork over mushrooms or sausage and cheese buttered casserole; serve the zesty platter warm. Arrange mushrooms over meat in pot, and vegetables over vegetables in stew. Garnish with sliced cherry tomatoes.