Here’s a sentence that no one has ever said: “I don’t think it needs bacon.” Bacon Green Bean Casserole takes the classic, creamy, refreshing holiday side and adds even more savoriness and delightful fattiness. It’s crispy, crunchy, meaty, and hearty — the ultimate combination in vegetable dishes. Bacon Green Bean Casserole takes Thanksgiving dinner to another level… with bacon.
Ingredients
For the topping:
- 1/4 cup seasoned breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons parmesan cheese, shredded
- 1/2 tablespoon parsley
For the green beans:
- 1/2 teaspoon baking soda
- 1 1/4 pounds green beans, trimmed and cut into bite-sized pieces
For the sauce:
- 2 slices bacon, chopped
- 2 tablespoons butter
- 1/2 small onion, finely diced
- 1 (8-ounce) carton mushrooms
- 2 cloves garlic, minced
- 1/4 teaspoon pepper
- salt, to taste
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon dried thyme
- 2 1/2 tablespoons flour
- 1 cup light cream
- 3/4 cup low-sodium chicken broth
- 1/4 cup parmesan cheese, shredded
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a small bowl, combine the breadcrumbs, the melted butter, the parmesan cheese, and the parsley. Set it aside.
Step 3 –Fill a large pot with water and bring it to a boil on the stovetop.
Step 4 –Add the baking soda to the boiling water. This will help the green beans maintain their color during the cooking process.
Step 5 –Pour the green beans into the pot and let them simmer until tender-crisp, about 5-6 minutes.
Step 6 –Drain the green beans and set them aside.
Step 7 –In a large skillet over medium heat, cook the bacon slices until crisp.
Step 8 –Using a slotted spoon, remove the bacon slices and place them onto a plate with a paper towel to drain. Reserve the grease in the skillet.
Step 9 –Add the butter and the onions to the skillet. Cook until the onions soften, about 3-5 minutes.
Step 10 –Add the mushrooms, the garlic, the pepper, the salt, the poultry seasoning, and the thyme. Cook until the mushrooms’ moisture has dissipated and they are tender, for about 5-7 minutes.
Step 11 –Add the flour and cook until the raw flour smell disappears, for about 1 minute.
Step 12 –Add the cream and the chicken broth. Let it simmer until it thickens, about 5 minutes.
Step 13 –Remove the skillet from the heat.
Step 14 –Stir in the parmesan cheese.
Step 15 –Toss in the green beans.
Step 16 –Pour the green bean mixture into a 2-quart baking dish.
Step 17 –Crumble the bacon slices over the casserole and then top with the breadcrumb topping.
Step 18 –Bake until bubbly and the breadcrumb topping has browned, about 25-30 minutes.
Step 19 –Serve.