Cheesy Green Bean Casserole | Chef Jean-Pierre

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of celery soup

Homemade sauce can be lower in sodium and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while maintaining flavor.

fried onions

🥗Healthier: baked onion crisps

💰Cheaper: crispy onion chips

Baked options can be lower in fat.

Start by sweating 4 ounces of bacon in a pan over low heat until the fat melts and it becomes crispy.

Add 8 ounces of sliced mushrooms to the pan and cook until they release their water.

In a separate bowl, melt 3 ounces of butter and whisk in 3 ounces of flour to create a roux.

Gradually add 1 cup of milk to the roux while whisking to create a smooth sauce.

Once the sauce is smooth, add in the cooked mushrooms and bacon mixture.

Chop 2 slices of thick-cut ham into small pieces and add to the mixture.

Stir in an 8-ounce wheel of Brie cheese, removing the rind if desired, until melted and combined.

Add cheddar cheese to taste and mix until smooth.

Season the mixture with salt, black pepper, and a pinch of nutmeg.

Prepare green beans by poaching them in boiling water until desired tenderness, then transfer to ice water to stop the cooking process.

Combine the green beans with the cheese sauce and mix well to coat evenly.

Transfer the mixture to a baking dish and spread it out evenly.

Top the casserole with additional cheddar cheese and fried onions if desired.

Bake in a preheated oven until bubbly and golden on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens