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–+ servings

Bacon Green Bean Casserole

BaconBakedCasseroleCheesyChristmasCreamyFallFestiveGastro-PubHeartyHotOld-FashionedOvenParty FoodPorkPotluckSaltySautéedSavorySidesSpecial OccasionStove-TopThanksgivingVegetableWinter
Time :1 hour 5 minutes
Yield :8 servings
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Creamy vegetable and bacon casserole with green beans, cheese, and crispy topping, served in a white dish. Perfect comfort food for family dinners and easy to customize with your favorite ingredients.

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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