Over the years, I have attempted MULTIPLE green bean casseroles. And though they have all been quite tasty in their own realm, the downside has always been the mushrooms.
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.
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.
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.
You might say that mushrooms are what make the casserole what it is. I say it’s the green beans and crispy fried onions.
Either way, this dish should not be kept as a once a year holiday treat.
This Bacon Green Bean Casserole is packed with flavor. First off, it has BACON in it. YUM, YUM. Second, CHEESE! Third, those trusty french cut green beans and Fourth, NO MUSHROOMS!
Ok ok..you can have your stinkin’ mushrooms. Add them in when your onions are half way through cooking, but I’m here to say you don’t need them.
This is the best Bacon Green Bean Casserole I’ve ever had. And I promise will be served at our house all year long. Creamy, bacon goodness!
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- 4 strips of bacon, diced
- 1 medium yellow onion, diced
- 2 Tablespoons butter
- 1 tablespoon garlic paste or 2 cloves garlic or 2 teaspoons died 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
- Preheat oven to 350*F
- Spray a 9x9 casserole dish with cooking spray and set aside.
- In a medium skillet, cook bacon over medium heat until done but not crispy.
- 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.
- Add garlic and cook for 1 more minute.
- Remove ingredients from pan and set aside in a bowl.
- Add 1 Tablespoon butter to hot pan. Once melted add flour and mix well.
- 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.
- Add sour cream and continue to cook until mixture thickens.
- Once mixture has thickened remove from heat and add black pepper, green beans and bacon mixture. Mix to combined.
- Pour mixture into prepared baking dish.
- Top with cheddar cheese then crispy onions.
- Bake for 30 minutes or until cheese is melted and crispy onions are golden.
- Serve Immediately.
Recipe Adapted from Handle the Heat
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