This green bean casserole takes everything you thought you knew about the holiday staple and throws it right out the door. You and your guests will love this version may be even better than the original.
The following are the ingredients needed to fill a 2-quart casserole dish. If serving a crowd, you may wish to double this recipe.
Green Bean Casserole With Bacon and Cheese
Prep time
Cook time
Total time
Author: Michael Gray
Ingredients
- For Casserole
- 2 lbs green beans, rinsed with tips cut off (or you could use three 10-ounce bags of frozen french cut green beans)
- 5 slices of bacon, cut into ¼-1/2 inch pieces
- 2 tablespoons butter, divided
- 2 shallots, chopped finely
- 8 ozs white mushrooms, sliced and chopped
- ¾ cup half and half
- 2 cups whole milk
- ¼ cup flour
- 1½ cups mild or medium cheddar, shredded
- 2 teaspoons fresh thyme, finely chopped
- 2 teaspoons fresh sage, finely chopped
- salt and pepper to taste
- For topping:
- vegetable oil for frying
- 2 shallots, sliced very thinly
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 egg, beaten
Instructions
- Preheat your oven to 350 degrees. Steam green beans in a steaming basket over boiling water until tender, about 5-7 minutes. Set aside (If using frozen green beans, heat them according to directions and drain well and set aside).
- Cook bacon pieces over medium heat until they are just starting to get crispy, about 3 minutes. Remove from heat and drain on paper towel. Drain half the fat from the skillet and add butter, shallots and mushrooms over medium high heat until liquid is released from mushrooms, about 5 minutes. Saute until translucent.
- In a large saucepan, add half and half, milk and flour over medium high heat. Whisk until smooth and cook until liquid has thickened, about 5-7 minutes. Add cheese and stir well to combine. Cook another minute and remove from heat. Stir in bacon, green beans, thyme and sage. Season to taste with salt and pepper. Pour into a ceramic or glass baking dish.
- Make crispy shallot topping.
- Heat 1-2 inches of oil over medium high heat (to about 375º) in a large sauté pan. Mix flour with salt and pepper. Separate shallots into rings. Dredge onions in egg, then flour mixture. Drop into hot oil until golden brown and crispy. Work in batches as necessary and drain on paper towel.
- Sprinkle shallots over green bean casserole in baking dish and bake in the preheated oven for 25-30 minutes.
- Serve your green bean casserole with bacon and cheese while piping hot for optimal flavor.