Description
Smoky bacon, sautéed mushrooms and onions, and a silky sharp-cheddar cream sauce baked with tender green beans until bubbling and golden.
Ingredients
Scale
- Jones Dairy Farm dry-aged hickory smoked bacon chopped 1 lb
- Baby bella mushrooms sliced 8 oz
- Yellow onion diced ½ medium
- Garlic minced 3 cloves
- All-purpose flour ¼ cup
- Kosher salt 1 tsp
- Black pepper ½ tsp
- Red pepper flakes 1–2 pinches
- Whole milk 2 cups
- Sharp cheddar shredded 1 cup
- Frozen green beans thawed, patted dry 24 oz
Instructions
- Heat oven to 375°F (190°C); grease a 9×13-inch dish.
- Cook bacon in a large skillet over medium until crisp; transfer to paper towels. Reserve 2 tbsp drippings.
- Sauté mushrooms and onion in drippings 5–6 minutes until browned and soft; stir in garlic 30 seconds.
- Sprinkle flour, salt, pepper, and red pepper flakes; cook 1 minute, stirring.
- Gradually whisk in milk; simmer 3–4 minutes until thickened. Off heat, stir in cheddar until smooth.
- Fold in green beans and most bacon; taste and adjust seasoning.
- Spread in the dish; top with remaining bacon (and extra cheese if desired).
- Bake 20–25 minutes until bubbling and golden at the edges. Rest 5 minutes and serve hot.
Notes
- Dry beans well to avoid thinning the sauceMake-ahead: assemble without final bacon topping, refrigerate up to 24 hours; add topping and bake, adding 5–10 minutes.
- Gluten-free: use GF flour or a cornstarch slurry (1½ tbsp cornstarch whisked into cold milk).
- Prep Time: 20 Minutes
- Cook Time: 25 Minutes
- Category: Appetizers
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 360Kcal
- Sodium: ~780mg
- Fat: 24g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 14g
Keywords: Green Bean Casserole