Green Bean Casserole Bundles with Bacon
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Green Bean Casserole Bundles with Bacon
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A delicious, easy, party-friendly twist on classic green bean casserole!
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Ingredients
FOR THE GREEN BEAN BUNDLES
- 8 lices Bacon
- 1 ½ pounds green beans, trimmed and washed
- 2 teaspoons olive oil
- ¼ teaspoon garlic powder
- Kosher salt and ground black pepper, to taste
- 1-2 tablespoons maple syrup
FOR THE SAUCE
- 1 tablespoon salted butter
- 8 ounces Sliced Fresh Mushrooms
- 1 clove garlic, minced or grated
- ¾ cup heavy whipping cream
- 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried thyme)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Garnish: crispy fried onions; additional chopped fresh thyme
Instructions
COOK THE GREEN BEANS
- Preheat oven to 375°F.
- Cook bacon in a large skillet on the stovetop over medium-high heat until slightly cooked, but not crispy, about 3-4 minutes. Drain the bacon on paper towels. Cut each slice of bacon in half horizontally, so that you have 16 shorter pieces of bacon. Wipe out the skillet; set it aside to use later to make the sauce.
- Cook the green beans in a large pot of boiling water just until crisp-tender, about 3 minutes. Remove the beans from the boiling water; transfer directly to a bowl of ice water to stop the cooking and maintain that bright green color.
- Drain the green beans, and then pat them dry on a dish towel. Place in a bowl, toss with olive oil, and season with garlic powder, kosher salt, and pepper.
WRAP THE BUNDLES
- Gather the green beans into 16 equal bundles (about 6-7 green beans in each bundle). Wrap each bundle with one piece of bacon, and secure with a toothpick if necessary. Place the wrapped bundles seam-side down on a parchment-lined baking sheet.
- Lightly brush each bundle with maple syrup.
- Roast the green bean bundles for 15-20 minutes, or until the bacon is crisp and the beans are tender.
PREPARE THE SAUCE
- When there are about 7 minutes left in the green beans’ cooking time, prepare the mushroom cream sauce. Melt the butter in the large skillet over medium-high heat. Add the mushrooms and garlic; cook until browned, about 5 minutes. Stir in the cream, thyme, salt, and pepper; bring to a boil. Cook until slightly thickened, about 2 minutes.
- Spoon the mushrooms and cream sauce over the green bean bundles. Garnish with crispy fried onions and extra thyme, if desired.
Notes
- Use regular bacon or center-cut bacon. I do not recommend thick-cut bacon for this recipe, because it will not get crispy enough by the time the green beans are done.
- Do not cook the bacon in the skillet until it's crispy. You just want it cooked enough so that the fat renders, and you don't have as much grease on the green bean bundles at the end. You still want the bacon soft and pliable so that it will easily wrap around the green beans.
- Plunge the blanched green beans into an ice bath in order to stop the cooking process and maintain that bright green color.
- Secure individual green bean bundles with toothpicks if the bacon doesn't want to stay put on its own.
- Use heavy whipping cream for the best flavor and texture in the sauce. Lower-fat alternatives may separate or curdle when simmered.
Nutrition Information
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Serving
1bundle with cream sauce
Calories
115kcal
(6%)
Carbohydrates
5g
(2%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.04g
Cholesterol
22mg
(7%)
Sodium
158mg
(7%)
Potassium
172mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
484IU
(10%)
Vitamin C
6mg
(7%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16bundles
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1bundle with cream sauce | |
| Calories | 115kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 22mg | 7% |
| Sodium | 158mg | 7% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 484IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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