Cheesy Green Bean Casserole with Bacon
Cheesy Green Bean Casserole with Bacon is bursting with so many mouthwatering savory flavors, you'll never want to make regular green bean casserole again. Best of all, there's no canned condensed soup!
Servings 6 to 8 servings
Ingredients
- 4 strips bacon, diced
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons 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
Instructions
- 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 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.