My GREEN BEAN CASSEROLE Everyone Loves!

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of celery soup

Homemade sauce can be lower in sodium and preservatives.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat while maintaining flavor.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack

Colby jack is often less expensive and melts well.

Fill a large pot halfway with water and add a good amount of salt.

Set the pot over high heat and bring it to a boil.

Once boiling, add the green beans and cook for 5 minutes.

Drain the green beans and set them aside.

Return the pot to medium high heat and add the bacon, cooking until crisp.

Remove the bacon from the pot, leaving behind 3 tablespoons of render fat.

Add the mushroom and onion to the pot and sauté for 5 minutes.

Reduce the heat to medium low and add the garlic, sautéing for 30 seconds.

Sprinkle in the all-purpose flour and mix, allowing it to cook for 1 minute.

Add the chicken broth while whisking, mixing until it begins to thicken.

Once thickened, add the heavy cream while whisking.

Season the mixture with black pepper and salt, then bring it to a simmer.

Once simmering, turn off the heat and mix in the medium cheddar cheese until melted.

Add the green beans to the cheese sauce, mixing well.

Transfer the mixture to a baking dish, layering it in a single layer.

Top with more medium cheddar cheese and fried onions.

Bake in the oven at 350°F for 20 minutes.

After 20 minutes, top the casserole with the reserved bacon and return to the oven for an additional 5 minutes.

Allow the casserole to cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens