My Uncle Ted has always made the green bean casserole for every Thanksgiving family gathering. He finally let me in on the two things that make his dish so different from the rest: he adds bacon to the filling, and he makes a sauce from scratch instead of a can of condensed cream of mushroom soup!

No wonder this recipe is so tasty! I promise, you’ll never taste a green bean casserole like this anywhere else because it’s so special. Sure, using canned soup may save you on time, but you’ll taste love and creamy deliciousness in every bite in this Thanksgiving side dish staple.

 

Ingredients:

3 slices thick-cut bacon, diced

½ cup finely chopped yellow onion

2 cloves garlic, minced

12 ounces fresh button or cremini mushrooms, chopped

3 tablespoons butter

3 tablespoons all-purpose flour

1 cup half-and-half

1 cup chicken broth

½ cup shredded white cheddar cheese

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

1 pound fresh green beans, trimmed, halved, and blanched (boil 5 minutes, place beans in ice water for a couple of minutes, drain)

1 can French fried onions

 

Instructions:

Preheat the oven to 350 degrees F.

Fry the bacon in a large skillet over medium-high heat until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the mushrooms and garlic and cook for another 4-5 minutes until the mushrooms are soft. Transfer the mixture to a bowl.

Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the half-and-half and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add the cheese and whisk until melted and combined.

Next add the mushroom/bacon mixture along with the salt and pepper. Let the sauce simmer for a couple of minutes, then add the green beans. Stir to combine.

Pour the bean mixture into a 9×13 casserole dish and sprinkle the French fried onions all over the top. Bake uncovered for 30 minutes.

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Quick Tip: Use Applewood smoked bacon for a richer flavor.

Recipe and Image courtesy of: Daring Gourmet