Bacon and Cheddar Green Bean Casserole
User Reviews
5.0
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Side Dish
Bacon and Cheddar Green Bean Casserole
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
For the casserole:
- 1/2 ounce dried mushrooms
- 1 cup boiling water
- 1 1/2 pounds fresh green beans, trimmed
- 4 tablespoons unsalted butter
- 3/4 pound wild mushrooms, diced (I used a mix of cremini, shiitake and maitake here)
- kosher salt
- freshly ground black pepper
- 1/4 cup all purpose flour
- 1 cup low sodium chicken stock
- 1 cup whole milk
- 4 lices bacon, cooked until crispy and chopped up
- 6 ounces grated sharp cheddar cheese, divided
For the topping:
- 3 cups coarse fresh bread crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons minced chives
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Preheat an oven to 400°F. Lightly grease a 9 x 13 baking dish with butter. Prepare an ice bath (a large bowl of cold water and ice). Set aside.
- Add dried mushrooms to a small bowl with boiling water. Steep for at least 10 minutes. Once rehydrated, take the mushrooms from the water and roughly chop. Measure out 3/4 cup of steeping water, making sure not to include any grit that has settled at the bottom.
- Meanwhile, bring a large pot of salted water to a boil. Blanch the green beans for 2 minutes, then transfer to the ice bath. Dry the green beans, then cut into 1 to 2-inch pieces.
- In a large skillet, warm butter over medium high heat. Once the butter starts foaming, add the diced mushrooms in an even layer, tossing to coat. Do not stir the mushrooms for 2 to 3 minutes. Once golden and caramelized, toss the mushrooms and cook for 2 minutes on the other side. Add the rehydrated mushrooms to the skillet along with a pinch of salt and pepper and cook for 1 minute, stirring occasionally.
- Sprinkle the mushrooms with flour, stirring to coat. Pour in 3/4 cup of the mushroom steeping liquid and chicken stock, then stir to break up any clumps. Add the milk, reduce heat to medium and cook, stirring frequently, until the mixture has slightly thickened (about 4 to 5 minutes). Take the wild mushroom soup off the heat and season to taste with additional salt and pepper.
- In a large bowl, toss together green beans, mushroom soup, bacon and most of the cheese. Season to taste with salt. Transfer mixture to the prepared baking dish. In a medium bowl, toss together breadcrumbs, butter, chives, salt and pepper. Top the casserole evenly with breadcrumbs, then sprinkle over remaining cheese.
- Bake uncovered until the breadcrumbs are golden and sides are bubbling (20 to 25 minutes). Let stand for 5 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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