Green Bean Casserole with Bacon
This Green Bean Casserole with Bacon is an irresistible combination of tender green beans, creamy sauce, and crispy bacon. It's a classic dish that brings together the comforting flavors of the casserole we all love, coupled with savory bacon, and a rich sauce that coats every bite. The smoky and salty notes from the bacon take this beloved dish to a whole new level of deliciousness.
Servings 8 servings
Calories 133kcal
Equipment
Ingredients
- 1 1/2 pounds fresh green beans Stems removed and loosely chopped into smaller pieces. Frozen (thawed) or canned green beans will also work.
- 3/4 cup chicken broth
- 1/2 cup milk
- 1/4 cup flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon poultry seasoning
- salt and pepper to taste
- 5-6 slices bacon Cooked and crumbled.
- 1/2 -3/4 cup breadcrumbs The amount needed will vary. Use enough to cover the top of the casserole.
- cooking oil spray
Instructions
- Preheat oven to 375 degrees.
How to Blanch Green Beans (See notes)
- Fill a large pot with water and bring it to a boil. Make sure there’s enough water to fully submerge the green beans.
- While the water is heating up, prepare a bowl of ice water. This will be used to immediately cool the blanched green beans and stop the cooking process.
- Once the water is boiling, carefully add the green beans to the pot. Let them cook for about 2-3 minutes. The exact cooking time may vary depending on the size and thickness of the green beans. The goal is to blanch them until they are bright green and slightly tender but still crisp.
- Using a slotted spoon or tongs, transfer the blanched green beans from the boiling water and immediately place them into the ice water bath. This will cool them down quickly and preserve their vibrant green color. Let them sit in the ice water for a couple of minutes. Remove and drain.
Casserole
- Add the chicken broth to a saucepan on medium-high heat. Bring to a boil.
- Combine the flour, milk, and spices in a separate bowl. Stir until the flour is combined.
- Slowly add the mixture to the pot with the broth. Add it in stages to prevent clumping. Stir.
- Lower the heat to medium low and cook until the mixture thickens, about 6-10 minutes.
- Combine the soup mixture with the green beans and bacon. Stir and add it to a 9x13 baking dish.
- Top with the breadcrumbs. Spray the top with cooking oil spray.
- Bake for 25-30 minutes until golden brown.
- Cool before serving.
Notes
- An alternative to making a homemade cream sauce is to use a store-bought "cream of" soup. You can use a 10.5oz can if you wish. (You won't need the broth, flour, and milk)
- You can add mushrooms to the dish it if you prefer cream of mushroom soup.
- Cooking the green beans first: This is up to you. Many people like to blanch fresh green beans in water before using them in the casserole. This will soften up the green beans. I also love to make this recipe without cooking the green beans first. They will soften up as they bake and still have the crunch I prefer. Do as you wish.
- If you use canned green beans you don't need to cook them first, they are already cooked and soft. Drain them first.
- If you're having trouble getting the breadcrumbs to brown and crisp, spray them with additional oil.
- Whether you’re using canned or blanched green beans, make sure to drain them thoroughly to remove excess moisture. Shake off any excess water and pat them dry with a kitchen towel or paper towels before using them in the casserole.
- When making the sauce for the casserole, ensure that it is cooked adequately. This helps activate the thickening agents and allows them to bind the ingredients together. Cook the sauce over medium heat, stirring constantly until it thickens to the desired consistency.
- If you’re using fresh green beans, blanch them only until they are slightly tender and still crisp. Overcooking the green beans can cause them to release more moisture into the casserole, resulting in a watery texture. (This is another reason I prefer not to cook them beforehand).
- Use a baking dish that promotes even heat distribution. Glass or ceramic dishes are known for their even heat retention, which can help cook the casserole evenly and reduce the chances of excess liquid pooling in certain areas.
- Once the green bean casserole is baked, let it rest for a few minutes before serving. This resting time allows the sauce to set and the excess moisture to be absorbed, resulting in a firmer consistency.
Nutrition
Serving: 8servings | Calories: 133kcal | Carbohydrates: 18g | Protein: 7g | Fat: 3g