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Bacon Green Bean Casserole

 

This Bacon Green Bean Casserole is a delicious twist on the classic side dish. This version is made without mushrooms or a cream soup. Instead it’s made with real ingredients making this a must have side dish every year!

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Bacon Green Bean Casserole

Bacon Green Bean Casserole

Bacon Green Bean Casserole

Bacon Green Bean Casserole

 

Over the years, I have attempted MULTIPLE green bean casserole recipes.

And though they have all been quite tasty in their own realm, the downside has always been the mushrooms.

 

 

Bacon Green Bean Casserole - Bacon and onion in pan

 

 

Now I may be a bit out on my own branch here, but I am not a mushroom lover.

And cream of mushroom soup is one of the worst things I have ever put in my mouth.

 

 

Bacon Green Bean Casserole - cooked bacon and onions

 

 

I’m really REALLY not a lover to any degree.

In fact, if I’m making a recipe that calls for it, I ALWAYS, ALWAYS replace it with cream of chicken soup.

 

 

Bacon Green Bean Casserole - flour added to bacon grease

 

 

That might sound a bit odd, but I promise, it always tastes better to this non-mushroom lover.

This year it was my goal to not only find a tasty green bean casserole recipe – those are pretty easy to come by – but to find a MUSHROOM-LESS casserole.

 

 

Bacon Green Bean Casserole - dry flour mixture clumped up

 

 

You might say that mushrooms are what make the casserole what it is.

I say it’s the green beans and crispy fried onions.

 

 

Bacon Green Bean Casserole - milk added to flour mixture

 

 

Despite the debate, it really doesn’t matter.

Both are tasty to different people and both are welcome at any dinner table.

 

 

Bacon Green Bean Casserole - paste created from flour milk mixture

 

 

Creamy and packed with flavor, this Bacon Green Bean Casserole is a must try.

First off, it has BACON in it.

YUM, YUM.

 

 

Bacon Green Bean Casserole - smooth creamy roux created

 

 

Second, CHEESE!

Third, those trusty french cut green beans and Fourth, NO MUSHROOMS!

Ok ok..you can have your stinkin’ mushrooms.

 

 

Bacon Green Bean Casserole - green beans and onion bacon mixture added to roux

 

 

Add them in when your onions are half way through cooking, but I’m here to say you don’t need them.

As is now a fun habit, I like to look up the history of dishes I make.

 

 

Bacon Green Bean Casserole - casserole added to dish

 

 

It’s always fun to learn about who invented them and how they became so popular.

Sadly, as I was researching the history of Green Bean Casserole, I learned that the inventor, died just two weeks ago at the age of 92.

As I’m sure you already know, Campbell’s Soup Company created the original recipe.

 

 

Bacon Green Bean Casserole - cheese on top of casserole

 

 

Well actually, Dorcas Reilly led the team that created Green Bean Casserole.

She took two ingredients most homes in the 1950’s already had in their pantry and put them together to create this classic dish.

 

 

Bacon Green Bean Casserole - fried onions on top of casserole

 

 

Green Bean Casserole was not a well loved recipe at first.

However with a lot of persistence, and never giving up, it eventually became known as “the ultimate comfort food.”

The original recipe is still one of the most loved and used even today.

 

 

Bacon Green Bean Casserole - fresh out of the oven

 

 

As a result of everyone’s love of Green Bean Casserole, Campbell’s estimates that 40% of all cream of mushroom soup sales is because of green bean casserole.

Despite knowing the history of Green Bean Casserole, I still don’t like Cream of Mushroom Soup.

Because of this,  I stand by my homemade, from scratch, mushroom free version of Bacon Green Bean Casserole.

 

 

Bacon Green Bean Casserole - spoonful on plate ready to be eaten.

 

 

This to me is comfort food and something that I look forward to every year.

Even though it’s claimed to be a Thanksgiving side dish, we enjoy it several times a year and you will too once you try it!

If you’re looking to change up your Holiday dinner table, then try this mushroom free version of Bacon Green Bean Casserole.

 

Yield: 6 Servings

Bacon Green Bean Casserole

This Bacon Green Bean Casserole is a delicious twist on the classic side dish. This version is made without mushrooms or a cream soup. Instead it's made with real ingredients making this a must have side dish every year!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 4 strips of bacon, diced
  • 1 medium yellow onion, diced
  • 2 Tablespoons butter
  • 1 tablespoon garlic paste or 2 teaspoons minced garlic
  • 3 Tablespoons flour
  • 1 cup whole milk
  • 2 Tablespoons sour cream
  • 1/8 teaspoon ground black pepper
  • 2 cans french style green beans, drained
  • 1 cup sharp cheddar cheese
  • 1 cup crispy french fried onions

Instructions

  1. Preheat oven to 350*F
  2. Spray a 9x9 casserole dish with cooking spray and set aside.
  3. In a medium skillet, cook bacon over medium heat until done but not crispy.
  4. Add onion and cook until onion is cooked through and translucent. If there isn't enough bacon fat to help onion cook, add 1 Tablespoon butter. This will depend on how fatty your bacon is.
  5. Add garlic and cook for 1 more minute.
  6. Remove ingredients from pan and set aside in a bowl.
  7. Add 1 Tablespoon butter to hot pan. Once melted add flour and mix well.
  8. Slowly whisk in 1/4 cup of milk to flour mixture. This should create a thick paste. Add rest of milk, 1/4 cup at a time (total of 1 cup) whisking continually until all milk is incorporated and mixture is smooth and creamy.
  9. Add sour cream and continue to cook until mixture thickens.
  10. Once mixture has thickened remove from heat and add black pepper, green beans and bacon mixture. Mix to combined.
  11. Pour mixture into prepared baking dish.
  12. Top with cheddar cheese then crispy onions.
  13. Bake for 30 minutes or until cheese is melted and crispy onions are golden.
  14. Serve Immediately.

Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 300 Total Fat: 20.7g Saturated Fat: 9g Cholesterol: 46mg Sodium: 643mg Carbohydrates: 16.4g Fiber: 1.6g Sugar: 4.1g Protein: 10.7g

Recipe Adapted from Handle the Heat

 

 

Originally Posted: December 2, 2015

Photos & Text Updated: October 30, 2018

12 thoughts on “Bacon Green Bean Casserole

  1. I’m with you on the mushrooms. I always use cream of chicken. I don’t care for cream of celery either. I’m definitely going to try your take on this all time favorite casserole. Thank you for sharing.

    • Hi Julie! If you are using fresh green beans you’ll want to boil them for a few minutes to soften them first. Then proceed with the recipe. If using frozen, double the flour. Frozen green beans will provide extra water so you’ll need to compensate with extra flour for thickening the sauce. If the sauce is still too runny (depends on how much water the beans produce) then add more flour. I hope this helps!

  2. I am also a non-mushroom lover and this sounds delicious!! I’ll be making it this year. My sister is making the ‘traditional’ green bean casserole; will be interesting to see how it goes.

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