Saturday, November 4, 2017

Cheesy Bacon Green Bean Casserole

Cheesy Bacon Green Bean Casserole ain't your grandma's recipe! This modern take on the classic recipe features green beans in a rich and creamy bacon mushroom cheese sauce that will change Thanksgiving forever! Cooking from scratch has never been so easy.

We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a scrumptious slow cooker meal perfect served for breakfast, Brinner or even as a perfect side  holidays with family and friends, starring one of my favorite ingredients: Bacon!!!

You know growing up the 'traditional' green bean casserole was not a tradition in my house. My mom made a lot of scrumptious side dishes on the holidays but not the oh so popular green bean casserole. When I moved out to Arizona, Chad and I would spend the holidays with his family. Every holiday there was a green bean casserole.

Let's just say that his family loved it and there was never a bite left.

Years later the idea of a green bean casserole came back into my mind, but I started thinking about how I could completely revamped the famous semi-homemade version into modern rendition of the green bean casserole that will change your life and the way you do holiday dinners!

It all starts with that heavenly bacon. After it is fried and set aside, the entire dish is built on the bacon. Starting with the mshrooms and onion sauted in the bacon drippings. Then the cheese sauce is built on top of that. It just gets better and better. We used thawed frozen green beans for convenience, but you can use fresh if they are available. Just blanch them first.

To finish off this masterpiece, we have opted for crisp bacon for the addictive crunch that you are familiar with, but with so much flavor! This recipe completely redefines green bean casserole. It is sure to be on our Thanksgiving table year after year.

I will let you all know that you can pick up Jones Dairy Farm products at your local retailer. The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up. If you’re looking for the breakfast sausage, it’s in the freezer section!


With love from our Simple Kitchen to yours. 


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Breakfast is what Jones Dairy Farm does! Can't get enough? Find more scrumptious breakfast and brunch recipes here.

Cheesy Bacon Green Bean Casserole
SERVES 8  |  ACTIVE TIME 20 Min  |  TOTAL TIME 60 Minutes

1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon, cut into 1/2"-3/4" pieces
8 ounces sliced baby bella (aka crimini) mushrooms
1/2 medium yellow onion, sliced
3 garlic cloves, minced
1/4 cup all-purpose flour *see gluten-free notes
1 teaspoon kosher salt, more to taste
1/2 teaspoon fresh ground black pepper
1-2 pinches red pepper flakes, to taste
2 cups whole milk
1 cup (4 ounces) shredded sharp cheddar cheese
24 ounces frozen green beans, thawed

In a cold large (12") cast iron skillet add bacon. Turn heat to medium and cook until crisp. Stirring occasionally. This will take about 25 minutes. See the shortcut method if you want to make this quicker.

Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar to save for later use and return 4 tablespoons bacon drippings to the pan.

Return skillet to medium heat. Add mushrooms, onion and garlic. Cook the vegetables until they are browned, about 5 minutes, stirring occasionally.

Add 2 tablespoons bacon drippings, into the pan (or butter if you are out of bacon drippings). Add flour, salt, pepper, and red pepper flakes. Stir until the flour dissolves into the vegetables. Cook 1 minute to cook out the floury taste.

Add milk and stir to combine. Remove from the heat, add the cheese a handful at a time and stir between each addition. Once the cheese is completely melted into the sauce add green beans and half of the cooked bacon. Stir to combine, cook until green beans are warmed through, about 2 minutes. Top with remaining bacon.

Serve and enjoy!

DONNA'S NOTES: You can also use blanched fresh green beans, when available.

Shortcut method: bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.

Gluten-free instructions: Mix 1/4 cup of corn starch with 1/2 cup of milk in a resealable container. Seal and shake the living tar out of it to create a slurry. Omit the flour called for in the recipe. Add the remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Disclosure:  This is a sponsored post in partnership with Jones Dairy Farm.  All thoughts and opinions are our own. 


  1. Hubby loves the green bean casserole and nice to see that this one doesn't take Cream of Mushroom soup. :} Plus I like the idea of the bacon added to it. Thank U
    Was thinking about mixing everything together day before; cover, refrigerate and heat it through the next day

    1. Holli@TheSlowRoastedItalianNovember 4, 2017 at 7:48 AM

      Enjoy, Colleen! Let us know how it goes!

    2. I was also planning on making this today and then heating it in the oven tomorrow. Can this be made the day before and still taste the same?

  2. Confirm the above recipe that you DO NOT COOK the green beans?

    1. That is correct. Frozen green beans are blanched already so once you thaw them they are perfect. Enjoy and let us know how it goes.

  3. I assume you bake it in the oven for a little while. What size casserole dish does this take?

    1. Nope. Stovetop only. Enjoy and let us know how it goes!

  4. These look amazing. Thanks for the gluten free option.

  5. DO you bake this?? It doesn't make sense as written.

    1. What does not make sense? It does not get baked and it is perfect. Trust me!

  6. I agree with the others who asked about heating the green beans. Doesn’t this need to be baked?


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