Bacon and Cheese Green Bean Casserole

Cheese, Bacon and Green Bean Casserole is creamy, crunchy and so delicious!

Always a huge hit at Thanksgiving celebrations, parties and lucky jars! If you were looking for a new green bean casserole recipe, here it is!

Bacon Green Bean Casserole

When it comes to iconic Thanksgiving side dishes, green bean casserole is up there. prank call , of the cookies , of the mashed potatoes and of cranberry sauce ! And personally, it's the dish I look forward to ALL year round !

Say hello to my new favorite green bean casserole! It's loaded with a creamy cheese sauce, crispy bacon and fried onions.

Let's talk cheese sauce...

My cheese sauce is made from scratch and includes sharp cheddar, Monterey Jack , and parmesan. And let me tell you, they make a delicious trio! I also add a pinch of cayenne pepper, which breaks up the richness and adds the slightest kick! I didn't find it spicy at all! So you can definitely increase it if you are looking for more spiciness. I also add garlic, onion, brown sugar, chicken broth, milk and a drizzle of heavy cream.

Oh! And bacon, of course! 1 book! You will need to fry them until crispy, drain them on paper towel, then cut them into coarse pieces. I add most of the bacon to the cheese sauce, but save about 1/2 cup on the side. Not only does it look appealing, but it's also a clear indicator that there's meat in the dish… which can be a good idea if you're catering to vegans or vegetarians.

Can I use frozen green beans?

Yes you can. Be sure to thaw them first and pat them dry, as they will contain a lot of excess water. But to be brutally honest, fresh green beans taste MUCH better! So if you can find them, use them! They last in the oven, so their color remains a magnificent green and their texture has the slightest snap. While frozen green beans tend to be slightly chewier. Like canned green beans! Either way, the cheese sauce, bacon, and fried onions will make the dish delicious ! I just want you to have all the facts!

How to make a green bean casserole in 3 steps:

Cook your green beans: If you are using fresh green beans, you will need to blanch them first. It sounds scarier than it is! All you have to do is boil a large pot of water, add your green beans and cook them for 4 minutes! Then plunge them into an ice bath. Which is just a big bowl filled with equal parts water and ice. It helps to stop the cooking process!
Prepare the cheese sauce: In a large skillet over medium heat, melt your butter. Add the onion and cook until soft. Add the garlic and cook for one minute, then stir in the flour. Add the milk and broth, little by little, then finally incorporate the cheeses, bacon and cream. The real trick here is to stir almost CONSTANTLY.
Assemble and bake: this green bean casserole will cook at 350 degrees for 25-30 minutes, so make sure you have your oven preheated!!! Add your green beans to the casserole, then pour the creamy cheese sauce and 1/2 of the fried onion on top. Mix well! Then bake in the oven for 25 minutes. Add the remaining onions and bacon and cook for another 5 minutes! Serve hot!

I don't know about you, but all this green bean casserole talk has me counting the minutes until November 26th!!! Fortunately, there are only a few days left!

What dish are you most looking forward to for Thanksgiving?! Let me know in the comments below!

Cheesy Bacon and Green Bean Casserole

Ingredients (10 servings)

2 pounds and 1/2 fresh green beans, ends trimmed
1 book of bacon, fried and chopped
4 and 1/2 tablespoon unsalted butter
1 large yellow onion, diced
2 seed pods garlic, finely chopped
1/4 Cup of all purpose flour
2 cups of whole milk
1 cup chicken bone broth
3 teaspoons of Brown sugar
1 and 1/2 teaspoon salt, or to taste
1/2 teaspoon of black pepper, or to taste
1/4 teaspoon of Cayenne pepper
1/3 cup heavy cream
8 ounces of sharp cheddar cheese, grated
2 ounces Monterey jack cheese, grated
1/3 Cup of parmesan, finely grated
2 cups fried onions

bean cream

Instructions

Preheat the oven to 350 degrees (F). Lightly grease a 9 x 13 inch casserole dish and set aside.
Cut the rough ends off the green beans and cut them in half, if desired. Put aside.
Bring a large pot of lightly salted water to a boil. Blanch the green beans by plunging them into boiling water and letting them pre-cook for 4 minutes.
Using a slotted spoon, remove them from the boiling water and immediately plunge them into an ice bath to stop the cooking. Drain the green beans once they are cool, then pat them dry. Place them in the prepared baking dish and set aside.
In a large skillet over medium heat, cook bacon until crisp on both sides, about 4 to 5 minutes per side. Remove from the heat and place on a plate lined with paper towel. Blot up any excess oil with a paper towel, then cut into small pieces. Put aside.
Drain the pan of any excess bacon grease, then return to medium heat. Add the butter and stir to melt it. Add chopped onion and cook, stirring frequently, for 4 to 5 minutes, or until softened and almost translucent. Add garlic and cook, stirring constantly, for 1 minute.
Sprinkle with flour, and stirring constantly, cook for 1 minute. Slowly pour in the milk and then the broth, stirring constantly as you add.

Cook, stirring constantly, until mixture begins to thicken, about 2 minutes. Stir in brown sugar, salt, pepper and cayenne pepper.
Remove the pan from the fire. Immediately stir in the heavy cream, then add the cheddar, Monterey Jack and Parmesan . Stir in half the chopped bacon and half the fried onions.
Pour the sauce over the green beans and stir gently to combine. Bake for 25 minutes. Then top with the remaining bacon and onions and bake for an additional 5 minutes. Serve hot!

Healthy, easy and quick, this recipe is perfect for filling your Lunch Box!

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