Green Bean Casserole
User Reviews
5.0
24 reviews
Excellent
Green Bean Casserole
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This classic side dish is packed with flavor thanks to a delicious homemade mushroom cream sauce, fresh green beans and crispy bacon!
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Ingredients
- 2 pounds green beans trimmed
- 1 pound Bacon chopped
- 1/2 cup all-purpose flour
- 1/2 cup chicken broth
- 1 1/2 cups whole milk
- 8 ounces sliced mushrooms (1 small package)
- 2 tablespoons diced onions
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1/2 teaspoon black pepper
- 1 tablespoon fresh Rosemary chopped fine
- 1 tablespoon parsley chopped fine
- 1 teaspoon thyme chopped fine
- 12 ounces fried onions
- 1/2 cup parmesean cheese
For the toasted breadcrumbs
- 1 cup panko breadcrumbs
- 4 tablespoons butter
Instructions
- In a large pot of boiling water, cook green beans for 8 minutes. Immediately transfer to ice and cold water to cool. Set aside
- In a large sauce skillet, sautée chopped bacon until fully cooked. Remove from the pan, keeping the remaining bacon fat.
- Add in minced garlic, and chopped onion. Stir until soft and fragrant. Then, add in flour to made a creamy roux.
- Add in milk, broth, and simmer until you have a thick texture, toss in mushrooms and half of your cooked bacon and cook on low heat until mushrooms are soft.
- Stir in seasonings and herbs, remove from heat.
- Mix blanched green beans with cream sauce pour into a deep baking dish, and cook for 25 minutes at 350 degrees
- Next, In a large skillet, add butter and panko to the skillet over medium heat and stir until the panko breadcrumbs are toasted and golden.
- Remove the casserole from the oven and top with a layer of cheese, remaining bacon, breadcrumbs, then crispy onions! Bake for another 10 minutes! Serve hot
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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