Description
Green Bean Casserole with Bacon: This creamy, savory side gets an irresistible upgrade! Easy recipe with crispy bacon for amazing flavor. A comforting dish.
Ingredients
Scale
- Main Casserole Ingredients:
- 1.5 lbs fresh green beans, trimmed
- 8 oz cremini or white button mushrooms, sliced
- 1 medium yellow onion, finely diced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1/2 cup whole milk
- Flavor Enhancers:
- 6 slices thick-cut bacon, chopped
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- Pinch of ground nutmeg
- Crispy Topping:
- 1 (6 oz) can crispy fried onions
- Optional Add-ins:
- 1/2 cup shredded sharp cheddar cheese
- Dash of hot sauce (like Frank’s RedHot)
Instructions
- Prep Your Beans:: First things first, get those green beans ready. Trim the ends and give them a good wash. Now, blanch them! Bring a pot of salted water to a rolling boil, toss the beans in for about 3-5 minutes until they’re bright green and tender-crisp. You don’t want them mushy later, so this is where I always make sure not to overdo it. Immediately plunge them into an ice bath to stop the cooking, then drain them really well. This keeps their color vibrant and their texture spot-on. I once skipped the ice bath, and they just kept cooking, turning a dull olive green, oops!
- Crispy Bacon Magic:: Chop your thick-cut bacon into small pieces. In a large skillet or Dutch oven, cook the bacon over medium heat until it’s wonderfully crispy. This step fills your kitchen with the most amazing smell, honestly. Once it’s done, use a slotted spoon to transfer the bacon bits to a paper towel-lined plate, letting them drain. Don’t pour out all that beautiful bacon fat! Leave about 2 tablespoons in the pan; we’re going to use that for our aromatics. This fat is pure flavor for our Green Bean Casserole with Bacon, so don’t throw it away!
- Sauté the Aromatics:: Into that glorious bacon fat, toss your diced yellow onion and sliced mushrooms. Sauté them over medium heat until the onions are softened and translucent, and the mushrooms have released their liquid and are nicely browned, about 5-7 minutes. Then, add your minced garlic and cook for another minute until fragrant. Oh, the smell at this point! It’s rich, earthy, and just makes your mouth water. Don’t let the garlic burn, though; that’s a mistake I’ve made before, and it turns bitter, ew.
- Build the Creamy Sauce:: Now for the heart of the Green Bean Casserole with Bacon. Stir in the condensed cream of mushroom soup, whole milk, black pepper, and that tiny pinch of nutmeg. Whisk it all together until it’s smooth and creamy. Let it gently simmer for a few minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste it here, hon! Does it need a little more pepper? A dash of hot sauce if you like a kick? This is your kitchen; make it your own. I always taste it at this point, sometimes adding a little extra milk if it seems too thick.
- Combine and Bake:: Carefully fold the blanched green beans into the creamy mushroom sauce. Gently mix them so they’re all coated in that deliciousness. Transfer the mixture to a 9×13 inch baking dish. Sprinkle about half of your crispy bacon bits over the top, along with half of the crispy fried onions. If you’re adding cheese, sprinkle that on now too. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the casserole is bubbly and heated through. It should look warm and inviting, a little messy around the edges, just how I like it!
- Finishing Touches:: Once it’s out of the oven, immediately sprinkle the remaining crispy fried onions and the rest of your bacon bits over the top. The heat from the casserole will warm the onions just enough, keeping them perfectly crisp. Let it rest for a few minutes before serving; this helps the sauce settle a bit. What you’re looking for is a bubbly, golden-edged casserole with a savory aroma that makes everyone rush to the table. The texture should be creamy with a satisfying crunch from the topping. Honestly, it’s a showstopper!