Description
This Green Bean Casserole with Bacon recipe brings back childhood memories. Creamy, smoky, and topped with crispy onions. A comforting classic!
Ingredients
Scale
- Fresh & Frozen Goodness:
- 1.5 lbs fresh green beans, trimmed
- 8 oz fresh mushrooms (cremini or button), sliced
- The Creamy Base:
- 6 slices thick-cut bacon
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1.5 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- Flavor Boosters:
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Crispy Topping:
- 1 (6 oz) can crispy fried onions
Instructions
- Prep Your Green Beans:: First things first, get those beautiful green beans ready. Trim the ends and give them a good wash. Now, here’s where I always make sure to not skip a beat: blanch them in salted boiling water for about 3-5 minutes. You want them tender-crisp, not mushy, and definitely not raw like my infamous mistake! Immediately plunge them into an ice bath to stop the cooking. This keeps their vibrant color and that lovely bite. Drain them well; nobody wants a watery casserole!
- Crisp Up the Bacon:: Next, grab your trusty skillet and get that bacon sizzling. Cook it until it’s beautifully crispy. This is where the whole house starts to smell amazing, honestly! Once it’s done, remove the bacon to a paper towel-lined plate to drain, but whatever you do, leave about 2 tablespoons of that glorious bacon fat in the skillet. That’s pure flavor, my friend. Crumble the cooled bacon and set it aside for later.
- Sauté Aromatics & Mushrooms:: Using that reserved bacon fat, add your diced onion and cook until it’s softened and translucent, about 5 minutes. Then, toss in the minced garlic and sliced mushrooms. Oh, the smell at this stage! Sauté them until the mushrooms release their liquid and start to brown. This step builds so much depth for your Green Bean Casserole with Bacon. Don’t rush it!
- Build the Creamy Sauce:: Sprinkle the flour over the sautéed veggies in the skillet. Stir it around for a minute or two; this cooks out the raw flour taste. Now, slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Then, pour in the heavy cream. Keep whisking until the sauce thickens and gets all velvety and smooth. Season with salt and pepper to your liking. Taste it! This is your chance to adjust.
- Combine & Bake:: Gently fold the blanched green beans and about half of your crumbled bacon into the creamy sauce. Pour this glorious mixture into a 9×13 inch baking dish. Make sure it’s spread evenly. This is where I sometimes get a little messy, sauce on the counter, but it’s all part of the fun, right? Pop it into a preheated oven at 375°F (190°C) for about 15-20 minutes, until it’s bubbly around the edges.
- The Grand Finale:: Take the casserole out of the oven. Now for the best part! Sprinkle the crispy fried onions and the remaining crumbled bacon evenly over the top. Return it to the oven for another 5-10 minutes, just until those onions are golden brown and toasted, and the whole thing is bubbling beautifully. That golden crust and smoky aroma? Pure bliss. Let it cool for a few minutes before serving; it makes it easier to scoop and helps the sauce set a little.