Ultimate Green Bean Casserole

Ultimate Green Bean Casserole

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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

  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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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.

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While the onions are cooking, chop the mushrooms.

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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.

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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.

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

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Whisk in the white cheddar cheese until combined.

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Add the bacon/mushroom mixture and stir to combine.

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Add the salt and pepper.

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

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

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Stir to combine.

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

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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.

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Sprinkle all of the French fried onions evenly over the casserole.

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Bake, uncovered, for 30 minutes in an oven preheated to 350 degrees F.

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Dig in!

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(source)