Bacon-Topped Green Bean Casserole

Who would guess that this classic casserole could get even more delicious? We upped the ante by adding some bacon and wild mushroom.

Bacon-Topped Green Bean Casserole Enlarge Image
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23 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
40 mins
Chill:
up to 24 hours
Bake:
30 mins 375°F
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Bacon-Topped Green Bean Casserole

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

  1. In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes.
  2. In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, 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.
  3. Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture.
  4. For sauce, in a medium saucepan 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, which may be gritty). 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. (To serve today, omit Step 5 and continue as directed in Step 6.)
  5. Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours.
  6. Preheat oven to 375 degrees 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.

Nutrition Facts

(Bacon-Topped Green Bean Casserole)
    Per serving:
  • 334 kcal cal.,
  • 24 g fat
  • (11 g sat. fat,
  • 2 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 67 mg chol.,
  • 1045 mg sodium,
  • 14 g carb.,
  • 3 g fiber,
  • 2 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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