Cheesy Bacon Green Bean Casserole

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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.

https://www.theslowroasteditalian.com/2017/10/cheesy-bacon-green-bean-casserole-recipe.html

Cheesy Bacon Green Bean Casserole

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!

Bacon Green Bean Casserole

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 mushrooms and onion sautéed 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.

Recipe Tips

  • 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.

Enjoy!
With love, from our simple kitchen to yours. 

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Other Classic Thanksgiving Sides

Best Ever Slow Cooker Creamed Corn

Sausage Cranberry and Apple Stuffing

Fully Loaded Cheesy Potato Casserole

Simple Cranberry Sauce


cheesy bacon green bean casserole in pan

Cheesy Green Bean Casserole

Donna Elick
Cheesy Green Bean Casserole is a scrumptious twist on a Thanksgiving side, with creamy bacon mushroom cheese sauce that everyone will love!
Tried this recipe?Please comment and review!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Side Dish
Cuisine American
Method Oven
Servings 8

Ingredients
 

  • 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 cloves garlic , 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 shredded sharp cheddar cheese
  • 24 ounces frozen green beans, thawed

Instructions
 

  • 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, to prevent the cheese from getting grainy. 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, and return the skillet to medium heat. Continue to cook the casserole until the green beans are heated through, and the sauce is thickened, about 3-5 minutes. Top with remaining bacon.

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.

Nutrition

Serving: 1 | Calories: 382cal | Carbohydrates: 15g | Protein: 15g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 789mg | Sugar: 7g | Fiber: 3g | Calcium: 219mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published November 2017.

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12 Comments

  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. 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?

    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.

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