Bacon Topped Green Bean Casserole

Green beans topped with bacon. What's not to love! Serve with mashed potatoes and turkey for an awesome holiday meal.

Photo by Carol M.
Adapted from bhg.com

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

PREP TIME

40

minutes

TOTAL TIME

40

minutes

SERVINGS

8

servings

Adapted from bhg.com

Ingredients

  • 1 1/2

    pounds fresh green beans, trimmed

  • 1

    cup boiling water

  • 1/2

    ounce dried wild mushrooms, such as morel, chantarelle, oyster, and/or porcini mushrooms

  • 7

    slices bacon (8-ounces), cut into small pieces

  • 12

    ounces cremini mushrooms, sliced

  • 2

    cloves garlic, minced

  • 3

    tablespoons butter

  • 3

    tablespoons all-purpose flour

  • 2

    cups half-and-half or light cream

  • 2

    teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

  • 1

    teaspoon salt

  • 1/2

    teaspoon ground black pepper

Directions

Cook green beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes. Cook bacon until crisp. 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, 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). 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. 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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