Recipe Background
A savory twist on a classic holiday side dish, this Bacon Green Bean Casserole adds crunch and flavor to your table.
Here's a sentence that no one has ever said: "I don't think it needs bacon." Bacon Green Bean Casserole takes the classic, creamy, refreshing holiday side and adds even more savoriness and delightful fattiness. It's crispy, crunchy, meaty, and hearty — the ultimate combination in vegetable dishes. Bacon Green Bean Casserole takes Thanksgiving dinner to another level... with bacon.
Ingredients
For the topping:
- 1/4 cup seasoned breadcrumbs
- 2 tablespoons butter melted
- 2 tablespoons parmesan cheese shredded
- 1/2 tablespoon parsley
For the green beans:
- 1/2 teaspoon baking soda
- 1 1/4 pounds green beans trimmed and cut into bite-sized pieces
For the sauce:
- 2 slices bacon chopped
- 2 tablespoons butter
- 1/2 small onion finely diced
- 1 (8-ounce) carton mushrooms
- 2 cloves garlic minced
- 1/4 teaspoon pepper
- salt to taste
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon dried thyme
- 2 1/2 tablespoons flour
- 1 cup light cream
- 3/4 cup low-sodium chicken broth
- 1/4 cup parmesan cheese shredded
Directions
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the breadcrumbs, the melted butter, the parmesan cheese, and the parsley. Set it aside.
- Fill a large pot with water and bring it to a boil on the stovetop.
- Add the baking soda to the boiling water. This will help the green beans maintain their color during the cooking process.
- Pour the green beans into the pot and let them simmer until tender-crisp, about 5-6 minutes.
- Drain the green beans and set them aside.
- In a large skillet over medium heat, cook the bacon slices until crisp.
- Using a slotted spoon, remove the bacon slices and place them onto a plate with a paper towel to drain. Reserve the grease in the skillet.
- Add the butter and the onions to the skillet. Cook until the onions soften, about 3-5 minutes.
- Add the mushrooms, the garlic, the pepper, the salt, the poultry seasoning, and the thyme. Cook until the mushrooms' moisture has dissipated and they are tender, for about 5-7 minutes.
- Add the flour and cook until the raw flour smell disappears, for about 1 minute.
- Add the cream and the chicken broth. Let it simmer until it thickens, about 5 minutes.
- Remove the skillet from the heat.
- Stir in the parmesan cheese.
- Toss in the green beans.
- Pour the green bean mixture into a 2-quart baking dish.
- Crumble the bacon slices over the casserole and then top with the breadcrumb topping.
- Bake until bubbly and the breadcrumb topping has browned, about 25-30 minutes.
- Serve.
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