BACON GREEN BEAN CASSEROLE
This Bacon Green Bean Casserole is a delicious twist on the classic side dish. This version is made without mushrooms or a cream soup. Instead it's made with real ingredients making this a must have side dish every year!
Provided by Janelle
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F
- Spray a 9x9 casserole dish with cooking spray and set aside.
- In a medium skillet, cook bacon over medium heat until done but not crispy.
- Add onion and cook until onion is cooked through and translucent. If there isn't enough bacon fat to help onion cook, add 1 Tablespoon butter. This will depend on how fatty your bacon is.
- Add garlic and cook for 1 more minute.
- Remove ingredients from pan and set aside in a bowl.
- Add 1 Tablespoon butter to hot pan. Once melted add flour and mix well.
- Slowly whisk in 1/4 cup of milk to flour mixture. This should create a thick paste. Add rest of milk, 1/4 cup at a time (total of 1 cup) whisking continually until all milk is incorporated and mixture is smooth and creamy.
- Add sour cream and continue to cook until mixture thickens.
- Once mixture has thickened remove from heat and add black pepper, green beans and bacon mixture. Mix to combined.
- Pour mixture into prepared baking dish.
- Top with cheddar cheese then crispy onions.
- Bake for 30 minutes or until cheese is melted and crispy onions are golden.
- Serve Immediately.
Nutrition Facts : Calories 300 calories, Carbohydrate 16.4 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 20.7 grams fat, Fiber 1.6 grams fiber, Protein 10.7 grams protein, SaturatedFat 9 grams saturated fat, Sodium 643 grams sodium, Sugar 4.1 grams sugar
BACON & CHEDDAR GREEN BEAN CASSEROLE
Everything's better with bacon...and cheese. Make your favorite green bean casserole even better, just by adding these two ingredients. And no need to wait for a holiday to make this one - any day of the week will work!
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Stir the soup, milk and half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish.
- Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon.
- Bake for 5 minutes or until the onions are golden brown.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 14.4 g, Cholesterol 13.5 mg, Fat 12.4 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 5.1 g, Sodium 1027.9 mg, Sugar 3.6 g
BACON TOPPED GREEN BEAN CASSEROLE
Found on the Better Homes and Gardens website. Thought it would make a nice Christmas dinner side dish.
Provided by MarlaM
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes.
- In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel; crumble bacon. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook cremini mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.
- Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture.
- For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in all but about 2 tablespoons of the mushroom liquid (discard the liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. (To serve today, omit Step 5 and continue as directed in Step 6.).
- Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours.
- Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.
Nutrition Facts : Calories 201.8, Fat 14.7, SaturatedFat 8.2, Cholesterol 38.6, Sodium 420.9, Carbohydrate 14.3, Fiber 2.9, Sugar 3.7, Protein 5.8
GREEN BEAN CASSEROLE WITH BACON
Frozen French-cut green beans can be used in place of fresh to save time. Make sure to thaw them first, drain well, and pat dry with paper towels.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h40m
Number Of Ingredients 13
Steps:
- Heat 1/2 inch of safflower oil in a medium skillet over medium-high. Toss shallot rings with 1 tablespoon flour. Fry the shallots in batches, turning frequently, until golden brown, about 3 minutes. Transfer to paper towels to drain. Season with salt.
- Cook green beans in a large pot of salted boiling water until bright green and just tender, about 5 minutes. Drain and rinse with cold water to cool. Drain well and pat dry with paper towels. Trim beans, slice in half lengthwise, and cut into 2- to 3-inch pieces.
- Preheat oven to 375 degrees. Heat a large straight-sided skillet over medium-high. Add bacon and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a paper towel-lined plate. Drain and discard fat.
- Return skillet to medium-high. Add butter, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally and scraping up brown bits on the bottom of skillet as the vegetables release their juices, until tender and just beginning to brown, about 4 minutes. Reduce heat to medium. Add remaining 3 tablespoons flour and cook, stirring, until mixture begins to turn golden, 1 minute. Slowly stir in milk and continue stirring until mixture coats the back of a spoon, about 13 minutes. Remove from heat. Stir in mustard, cayenne, and Worcestershire. Season with salt and pepper. Stir in cooled green beans and 1/2 cup reserved cooked bacon.
- Transfer mixture to a 2 1/2-quart shallow baking dish; cover. Bake until mixture is bubbly and heated through, 15 minutes. Uncover, top with remaining bacon and fried shallots, and serve immediately.
BACON-TOPPED GREEN BEAN CASSEROLE RECIPE - (4.4/5)
Provided by á-4084
Number Of Ingredients 12
Steps:
- In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes. In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel; crumble bacon. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook cremini mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans. Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture. SAUCE: in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in all but about 2 tablespoons of the mushroom liquid (discard the liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. (To serve today, omit next step and continue as directed on the next step.) Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours. Preheat oven to 375°F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.
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ULTIMATE GREEN BEAN CASSEROLE - THE DARING GOURMET
From daringgourmet.com
4.5/5 (393)Total Time 1 hrCategory Side DishCalories 316 per serving
- Fry the bacon in a large skillet over medium-high heat until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the mushrooms and garlic and cook for another 4-5 minutes until the mushrooms are soft. Transfer the mixture to a bowl.
- Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the half-and-half and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add the cheese and whisk until melted and combined.
- Next add the mushroom/bacon mixture along with the salt and pepper. Let the sauce simmer for a couple of minutes, then add the green beans. Stir to combine.
ULTIMATE GREEN BEAN CASSEROLE - SOUTHERN BITE
From southernbite.com
4.9/5 (42)Total Time 50 minsEstimated Reading Time 3 mins
- Preheat the oven to 350°F and lightly spray a 9X13-inch baking dish with nonstick cooking spray.
- In a large skillet, cook the bacon over medium low heat until crisp. Remove to drain on paper towels, then crumble. Drain away all but about 2 tablespoons of the bacon grease, then return the pan to medium heat. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms are golden brown. Add the garlic and cook for 1 minute. Stir in the undiluted mushroom soup and add the crumbled bacon back. Stir to combine. Stir in the milk and cheese. Stir until the cheese is melted. Add salt and pepper to taste. Fold in the green beans until well combined.
- Pour the mixture into the prepared dish. Top with the fried onions. Bake, uncovered, for 30 minutes or until the casserole is hot a bubbly.
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