If you’re tired of bringing the same old green bean casserole to every holiday get-together, then this Bacon Green Bean Casserole is going to be a game changer for your holiday spread! You can kick the canned soups and bland green beans to the curb because this recipe is packed with crispy bacon, and a homemade creamy mushroom sauce that’ll have everyone asking for seconds. So, whether you plan to make this for Thanksgiving dinner, Christmas, or any special occasion, this dish is sure to be a huge hit and perfect addition to your holiday table!
Why You’ll Love This Easy Green Bean Casserole Recipe
- Made from Scratch: This dish is made with fresh green beans, homemade cream of mushroom soup, and crispy bacon which elevate this side dish to creamy green bean casserole goodness!
- Packed with Flavor: The savory flavors of crispy bacon, parmesan cheese, and homemade mushroom sauce takes boring green bean casserole to the next level.
- Perfect for Special Occasions: This recipe is perfect for that time of year where you want to bring A game dishes to the table. It’s perfect for your Thanksgiving table or Christmas spread.
- Creamy & Comforting: The homemade cream sauce and tender green beans make this dish the ultimate comfort food with just the right amount of crunch.
Simple Ingredients
- Green Beans
- Bacon
- Yellow Onion
- Baby Bella Mushrooms
- Minced Garlic
- All-Purpose Flour
- Heavy Whipping Cream
- Salt & Black Pepper
- Parmesan Cheese
- French Fried Onions
How To Make Bacon Green Bean Casserole
Preheat your oven to 350°F. Trim the ends off the green beans and cut them into bite-sized pieces. Boil a pot of water and toss in the green beans for about 5-6 minutes to soften them up and get the cooking process started. Once they’re done, drain and run them under cold water to cool while you move on to the next steps.
In a large skillet over medium-high heat, cook the bacon pieces until crispy. Remove them and place on a paper towel to drain. In the same skillet, add diced onions and mushrooms, sautéing them in the bacon grease for about 4-5 minutes until they start to soften. Stir in the minced garlic and let it cook for 30-60 seconds until it smells amazing.
Lower the heat and sprinkle in the flour. Whisk it together with the veggies and bacon grease to make a roux. Let it cook for 2-4 minutes while whisking, then pour in the heavy cream and whisk until the roux dissolves. Season with salt and black pepper to taste, and let the mixture simmer and thicken. Stir in ½ cup of parmesan cheese, bacon crumbles, and the green beans. Mix everything together and transfer to a small baking dish.
Sprinkle ½ cup of parmesan cheese on top of the mixture and pop it in the oven on the bottom rack at 350°F for 20 minutes. After that, take it out and add a generous layer of French-fried onions. Move the dish to the top rack and bake for another 5 minutes until everything is perfectly crispy. Serve it up and enjoy!
Tips and Tricks for Bacon Green Bean Casserole
- Blanch The Green Beans: Don’t skip cooling them with cold water! This step ensures your green beans stay tender, crispy and don’t turn mushy during baking.
- Make It Ahead: You can prepare the entire casserole the day before and store it in the fridge. Just cover it with plastic wrap and pop it in the oven the next day or whenever you’re ready.
- Original Bacon: Be sure to use orginal style bacon because thick cut makes more grease and can throw off the consistency of the roux.
- Bake on Different Racks: Bake the casserole on the bottom rack first to cook everything through, then switch to the top rack for the last few minutes to crisp up the fried onion topping.
- Crispy Toppings: I recommend using French fried onions for the topping, but crispy panko breadcrumbs also give the casserole that perfect crunch if your in a pinch.
How to Store Leftovers
- Let It Cool: Let the casserole cool to room temperature to prevent condensation and watery leftovers.
- Airtight Container: Transfer it to an airtight container or cover the casserole dish tightly with plastic wrap.
- Fridge: It’ll last in the fridge for up to 3-4 days. To reheat, just pop it in the oven at 350 degrees until warmed through.
- Freezing: For longer storage, you can freeze the casserole. When you’re ready to eat, thaw it in the fridge overnight and reheat in the oven.
FAQ
- Can I use canned green beans instead of fresh?
Yes, but I recommend using fresh green beans for the best texture. Canned green beans can become mushy, but if you’re in a pinch, they’ll still work. If you do used canned green beans then they do not need to be preboiled. - What’s the difference between this homemade version and the classic green bean casserole?
The classic version often uses cans of cream of mushroom soup. This homemade recipe uses fresh mushrooms, onion, garlic, and bacon, to form a homemade sauce for a richer flavor. - Can I make this dish without bacon?
Of course! If you want a meatless version, just skip the bacon. The creamy mushroom sauce and crispy onions will still give it plenty of flavor. - Can I use a different cheese beside parmesan for this recipe?
Absolutely! Adding a little cheddar cheese or Monterey Jack to the top before baking adds a nice cheesy twist to this casserole, and works well with the flavor profile.
Ingredients
- 1 pound Green Beans
- 6 slices Bacon diced
- ½ cup Yellow Onion finely diced
- ½ cup Baby Bella Mushrooms finely diced
- 1 tablespoon Minced Garlic
- 2 tablespoon All-Purpose Flour
- 1 ½ cup Heavy Whipping Cream
- Salt & Black Pepper to taste
- 1 cup Parmesan Cheese shredded
- 1 cup French Fried Onions
Instructions
- Preheat the oven to 350 degrees. Cut the ends off the green beans, and cut them into bite size pieces. Bring a pot of water to boil and allow the green beans to preboil for 5-6 minutes then run them under cold water to cool while completing next steps.
- In a skillet over medium heat, add in the bacon pieces and cook until crispy. Remove from skillet and place on a paper towel to drain. Add diced onions and mushrooms to the skillet and sauté in the bacon grease for 4-5 minutes until they start to soften. Add in minced garlic and allow it to cook for 30-60 seconds until fragrant.
- Reduce heat to low and add in the flour. Whisk the flour, veggies and bacon grease together to form a roux. While whisking, allow the roux to cook 2-4 minutes then add in the heavy whipping cream and whisk together until roux is completely dissolved. Add salt & black pepper to taste and continue stirring while the mixture starts to simmer and thicken. Add in ½ cup parmesan cheese, bacon crumbles, and the preboiled green beans. Mix to combine then transfer to a small baking dish.
- Top the mixture with ½ cup parmesan cheese and bake at 350 degrees for 20 minutes on the BOTTOM rack. Remove from the oven and top with French fried onions and bake for an additional 5 minutes on the top rack. Serve & enjoy!
0 Comments