Green Bean Casserole with Bacon Recipe

Green Bean Casserole with Bacon Recipe

from keytomylime.com
65 min
8 servings

This is the ultimate homemade green bean casserole with bacon that people will rave about. You’ll love this traditional from scratch recipe.

Ingredients

  • 1 pound fresh green beans (ends trimmed and cut in half)
  • 6 slices bacon (chopped, I use a medium to thick-cut bacon)
  • 1 medium yellow onion (chopped)
  • 4 cloves garlic (minced)
  • 12 ounces button, cremini, or baby bella mushrooms (chopped)
  • 2 Tablespoons unsalted butter
  • 3 Tablespoons flour
  • 1 cup half-and-half
  • 1/2 cup water
  • 2 teaspoons Better Than Bouillon Roasted Chicken Base (or chicken bouillon of choice)
  • 3/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon freshly cracked black pepper
  • Salt (to taste)
  • 1 can French fried onions (2.8 ounce container)

Directions

  1. 1

    Preheat the oven to 350 F (176 C).

  2. 2

    Start by blanching the green beans. Bring a large pot of water to a boil, then boil the green beans for 5 minutes. Drain them and place them in an ice bath for a few minutes, then drain them, pat them dry, and set them to the side.

  3. 3

    Heat a large nonstick skillet over medium-high heat. Add the bacon and saute it until it’s crispy and the fat has rendered. Add the onions and saute until they’re translucent (about 4 - 5 minutes). Add the mushrooms and cook for 4 - 5 minutes (or until they’ve cooked down and softened, you may need to turn the heat down a little bit and cook it a little longer if you’re using an enamel pot to stop the brown bits on the bottom from burning). Add the garlic and saute until aromatic (about 30 seconds to 1 minute). Transfer the bacon and vegetable mixture to another dish, leaving the bacon grease in the pan.

  4. 4

    Add the butter to the pan and melt it. Sprinkle the flour over the grease and butter, and whisk it to incorporate it. Cook it for an additional minute while whisking constantly (or until it’s a light golden color). Slowly pour in the half-and-half while whisking continuously. Add in the water and chicken bouillon. Whisk continuously until the chicken bouillon has fully incorporated and the mixture has thickened. Add in the parmesan and stir until it has melted.

  5. 5

    Add in the bacon, onion, and mushroom mixture along with the pepper. Mix together and taste. Add salt to your preference, then let the creamy sauce simmer for a couple of minutes. Add in the green beans, and stir to combine everything.

  6. 6

    Spread the green bean mixture into a 9 x 13 baking dish.

  7. 7

    Bake the casserole without the onion topping for 15 minutes. Top the casserole with the French fried onions, and bake for an additional 15 minutes (or until the casserole is hot and bubbly and the onions are golden brown). Let the casserole rest for 5 minutes before serving.