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A serving spoon scooping out French fried onion topped Bacon Green Bean Casserole.
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Bacon Green Bean Casserole

This creamy Bacon Green Bean Casserole is a perfect side for Thanksgiving, Christmas, Easter... any holiday meal or get together! This recipe uses fresh green beans and salty bacon for the ultimate green bean casserole!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 side servings
Calories 198kcal

Ingredients

  • 1 lb fresh green beans trimmed and cut in half, or bite size pieces
  • 8 slices bacon chopped (regular or thick bacon is fine)
  • 1 small sweet onion diced
  • 1 teaspoon garlic minced
  • 8 oz white mushrooms chopped
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1/2 cup parmesan reggiano
  • 1 tablespoon Better than Bouillon Chicken Base
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 oz French fried onions

Instructions

  • Preheat oven to 350 °F. Spray a baking dish with cooking spray.
  • Blanch green beans: boil a pot of water to boil. Add the green beans and cook for 5 minutes. Remove from the stove, drain, and place the green beans in an ice bath for 2-3 minutes. Remove and pat dry. Set aside. 
  •  In a skillet over medium heat add the bacon, cook until the fat is rendered and the bacon is crisp. Add the onion and cook for 5 minutes or until translucent. Add the garlic and mushrooms and cook for another 5 minutes, until the mushrooms have softened. 
  • Transfer the bacon and mushroom mixture to a plate or bowl. No need to discard the bacon grease in the pan. Add the butter and melt. Then add the flour, cook for 1 minute, stirring occasionally.  Gradually pour in the milk, whisking constantly while doing so. Add the parmesan Reggiano, bouillon, pepper, and salt. Bring to a low simmer and cook until somewhat thickened. 
  • Stir the bacon, mushroom mixture and the green beans into the sauce. Transfer everything to the prepared baking dish and bake for 15 minutes. Remove from the oven and top with the French fried onions and bake for an additional 15 minutes, the onions will be golden and the mixture will be hot and bubbly. 
  • Remove from the oven and let sit for a few minutes before serving. 

Notes

I use my kitchen shears to cut the bacon into bite size pieces — much easier than a knife!
I recommend using raw bacon so the bacon grease can be used to make the sauce. You won't get that as much with precooked bacon.
 

Nutrition

Calories: 198kcal | Carbohydrates: 12g | Protein: 8g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 342mg | Potassium: 321mg | Fiber: 2g | Sugar: 6g | Vitamin A: 548IU | Vitamin C: 8mg | Calcium: 144mg | Iron: 1mg