Cheesy Green Bean Casserole with Bacon
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 to 8 servings
Ingredients:
4 strips of bacon, diced
1 medium yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 cup whole milk*
2 tablespoons sour cream
Freshly ground black pepper, to taste
1 pound green beans, ends trimmed and cut in half
1 cup shredded sharp cheddar cheese
1 cup French’s French Fried onions
Directions:
Preheat the oven to 350°F.
In a medium skillet set over medium heat, add the bacon. Cook, stirring often, until most of the fat has rendered and the bacon is beginning to crisp. Add the onions and cook until soft and translucent, about 4 minutes.
Add the garlic and cook for 1 minute, stirring. Using a slotted spoon, remove the mixture to a paper towel-lined plate, leaving the bacon drippings behind.
Sprinkle the flour over the bacon drippings and whisk to combine. Cook for 1 minute, whisking constantly. Gradually whisk in the milk, then add the sour cream and bacon mixture. Stir until the mixture has thickened to a gravy consistency. Remove from heat and season with black pepper to taste.
Bring a large pot of water to a boil and salt generously. Add the green beans and cook until tender but still crisp and green, about 5 minutes. Drain immediately, then shock in a bowl of ice water to stop the cooking. Drain again and pat dry.
In a large bowl, combine the bacon mixture with the green beans, tossing to coat. Spread evenly in a greased 9 by 13-inch baking pan.
Make ahead: At this point, you can cover the pan and refrigerate the unbaked, untopped casserole for up to 2 days.
When ready to bake, top with shredded cheese and fried onions. Bake for 30 minutes, or until golden brown.
Notes:
*Milk alternatives: Feel free to use almond milk instead of whole milk, but note that it may take longer to thicken, and the final texture won’t be as rich and creamy. You can alternatively use heavy cream for a richer, thicker, and creamier texture.
You can also use frozen green beans - just thaw before using. I have not tried using canned green beans in this recipe.
Feel free to add mushrooms, if desired! Add 3/4 pound cleaned and sliced bella or button mushrooms in with the onions and proceed with the recipe as written.
How to Make the BEST Green Bean Casserole Recipe:
The Fried Onions
While the rest of this Green Bean Casserole is homemade, I could not find any easy alternatives to the fried onion topping. But what would green bean casserole at Thanksgiving be without those crispy fried onions?!
How to Make Tender Green Beans:
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Blanch the fresh green beans in boiling water for about 4 to 6 minutes.
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Strain into a large bowl filled with ice water to stop the cooking.
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Drain, dry, and proceed with the recipe.
Can You Use Frozen Green Beans For Green Bean Casserole?
Yes! Just thaw before using.
Can You Add Mushrooms to This Green Bean Casserole?
Yes! You can add 3/4 pound of cleaned, sliced bella or button mushrooms. Add in with the onions and proceed with the recipe as written.
Can I Skip the Bacon?
If you need to make this recipe vegetarian, feel free to experiment with skipping the bacon and using a couple of tablespoons of butter or a splash of oil to sauté the onions and garlic. You may need to melt an additional tablespoon of butter to make the roux.
Can I Use Heavy Cream Instead of Milk?
Sure, just note that you’ll get a richer, thicker, and creamier texture.
Can You Use Almond Milk in this Green Bean Casserole?
While I haven’t tried this myself, readers have reported success using unsweetened almond milk in this recipe. Just note that the final texture won’t be as rich and creamy.
Can You Double This Recipe?
Yes! Simply double all the ingredients and bake in two 9×13-inch baking pans.
Can You Make Green Bean Casserole Ahead of Time?
Absolutely! Here’s how:
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Once the casserole is assembled but just before baking, cover and refrigerate for up to 2 days.
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Top with shredded cheese and fried onions before baking.
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If baking straight from the fridge, add a few minutes to the baking time.
If you need to make this casserole further ahead, I’ve included tips for freezing and baking from frozen just below.
Can You Freeze Green Bean Casserole?
Yes! Assemble the casserole in a heat-safe and freezer-safe pan, but don’t top with the shredded cheese or fried onions yet. Wrap the pan in plastic wrap. Cover with tin foil, label, and date. Freeze for up to 4 months.
To bake, remove plastic and foil. If using a glass or ceramic pan, allow to defrost overnight in the fridge. Top with shredded cheese and fried onions before baking. Bake for about 45 minutes from frozen.
Recipe courtesy of Handle the Heat.com
