Ultimate Green Bean Casserole

Serves: 6

Ingredients

3 slices thick-cut Dennison bacon, diced
½ cup finely chopped yellow onion
2 cloves garlic, minced
12 ounces fresh button or cremini mushrooms, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup half-and-half
1 cup chicken broth
½ cup shredded white cheddar cheese
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound fresh green beans, trimmed, halved, and blanched (boil 5 minutes, place beans in ice water for a couple of minutes, drain)
1 can French fried onions

Instructions

Preheat the oven to 350 degrees F.
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.
Pour the bean mixture into a 9×13 casserole dish and sprinkle the French fried onions all over the top. Bake uncovered for 30 minutes.

Chop up the bacon, onions and garlic. Note: Bacon is WAY easier to dice while it’s still frozen.

Fry the bacon in a large skillet over medium-high heat until crispy. Add the onions and cook for 4-5 minutes until soft and translucent.

While the onions are cooking, chop the mushrooms.

Add the mushrooms and garlic and cook for 4-5 minutes until the mushrooms are soft. Transfer the bacon/mushroom mixture to a bowl and set aside.

Melt the butter in the same skillet, add the flour, and whisk until combined. Continue whisking for another minute until the mixture has slightly deepened in color.

Whisk in the half-and-half and chicken stock and continue to whisk, letting the mixture simmer, until it has slightly thickened.

Whisk in the white cheddar cheese until combined.

Add the bacon/mushroom mixture and stir to combine.

Add the salt and pepper.

Let the sauce simmer for a couple of minutes, stirring frequently.

Add the blanched green beans (see recipe box for instructions on blanching).

Stir to combine.

Pour the mixture into a 9×13 inch casserole dish.

Since this is a made-from-scratch version, don’t go using nasty hydrogenated oil-packed French fried onions. There are several good options out there. I had two in my pantry to choose from. I went with Lars’ Crispy Onions this time.