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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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.
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.
Despite the debate, it really doesn’t matter.
Both are tasty to different people and both are welcome at any dinner table.
Creamy and packed with flavor, this Bacon Green Bean Casserole is a must try.
First off, it has BACON in it.
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.
As is now a fun habit, I like to look up the history of dishes I make.
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.
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.
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.
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.
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!
- 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
- 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.
Del Monte No Salt Added Fresh Cut French Style Green Beans - 14.5 oz - 3 pk
Pyrex 8" Square Baking Dish with Red Plastic Lid
French's Original Crispy French Fried Onions 26.5 oz
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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