Recipes and Cooking Bacon-Topped Green Bean Casserole 3.8 (110) 10 Reviews This green bean casserole recipe is garnished with everyone's favorite topping: bacon! Serve your Thanksgiving turkey with a scoop of green bean casserole with bacon and a pile of mashed potatoes for the perfect holiday meal. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 2, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 30 mins Total Time: 1 hrs 10 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ pound fresh green beans, trimmed 1 cup boiling water ½ ounce dried wild mushrooms, such as morel, chantarelle, oyster, and/or porcini mushrooms 7 - 8 slices bacon (8 ounces), cut into small pieces 12 ounce cremini mushrooms, sliced 2 cloves garlic, minced 3 tablespoon butter 3 tablespoon all-purpose flour 2 cup half-and-half or light cream 2 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1 teaspoon salt ½ teaspoon ground black pepper Directions 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. 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. Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture. 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.) Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours. Preheat oven to 375°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. Rate it Print Nutrition Facts (per serving) 334 Calories 24g Fat 14g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 334 % Daily Value * Total Fat 24g 31% Saturated Fat 11g 55% Cholesterol 67mg 22% Sodium 1045mg 45% Total Carbohydrate 14g 5% Total Sugars 2g Protein 16g Vitamin C 13mg 65% Calcium 111.1mg 9% Iron 1.6mg 9% Potassium 630mg 13% Folate, total 44.4mcg Vitamin B-12 0.6mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.