Green Bean Casserole with Bacon
User Reviews
5
Green Bean Casserole with Bacon
Description
This casserole begins with fresh green beans cut into pieces and cooked briefly in boiling water to achieve a crisp-tender texture. They are then shocked in ice water, drained, and dried to preserve their color and prevent overcooking. The green beans are mixed with cream of mushroom soup, milk, soy sauce, black pepper, a portion of French fried onions, and chopped cooked bacon to create a creamy, savory filling.
The mixture is placed in a casserole dish and baked uncovered at 350°F until hot and bubbly. After stirring, the remaining bacon and onions are sprinkled on top for a crunchy, golden finish during additional baking. This method combines moist filling with a crisp, flavorful topping that adds texture contrast and richness.
Green Bean Casserole with Bacon is a traditional side dish suitable for family dinners or holiday meals, providing a satisfying vegetable preparation that complements a variety of main courses. Using fresh green beans enhances flavor and texture compared to canned or frozen alternatives, though those can be used with proper preparation.
To make ahead, the casserole can be assembled without the final bacon and onion topping and refrigerated up to two days before baking. Leftovers keep well refrigerated for up to three days or can be frozen for longer storage. Reheating can be done in the microwave or oven to preserve the crispy topping, which can be refreshed under a broiler if needed.
Ingredients
- 1 (10.5-ounce) can cream of mushroom soup Campbell’s® brand, condensed
- ½ cup milk
- 1 teaspoon soy sauce
- 1 dash black pepper
- 4 cups green beans cut into 1 - 1.5 inch pieces, fresh
- 1⅓ cups French fried onions
- 3 lices Bacon cooked and chopped
Instructions
- Preheat the oven to 350°F.
- To cook the green beans, bring a pot of water to a boil. Once boiling, add the cut green beans and cook for 6-7 minutes. Use a slotted spoon to put green beans in ice water, drain, and pat dry.
- Add the soup, milk, soy sauce, pepper, cooked beans, ⅔ cup of the onions, and most of the bacon to a 1½-quart casserole (8x10 or 9x9-inch pan) and stir.
- Bake uncovered for 25 minutes or until hot and bubbling. Give the mixture a stir and sprinkle the rest of the onions and bacon pieces evenly over the top.
- Bake for another 5 minutes until the onions are golden brown.
Notes
- Frozen or canned green beans should be thawed or drained and patted dry before use; do not boil canned beans.
- The casserole can be prepared up to 48 hours in advance by assembling it without the final bacon and onion topping, then refrigerated until baking.
- Leftovers store in airtight containers in the fridge for up to 3 days or frozen for about 2 months.
- Reheat leftovers in the microwave or oven and refresh French fried onions' crispiness using the broiler if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 473mg | 20% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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