Green Bean Casserole with Bacon

4.34 from 3 votes

Green Bean Casserole with Bacon

Add this green bean casserole with bacon to your holiday table. This from-scratch side dish features a delicious bacon roux instead of the traditional cream of mushroom soup.

Prep 20

Cook 40

Total 1

Fat 7

Carbs 22

Protein 13

Yield

Ingredients

1.5 lbs. fresh green beans rinsed and trimmed
1/2 large white onion finely sliced
10 slices medium-cut bacon chopped into 1-inch pieces
1/2 cup all-purpose flour
2 cups 2% milk
2 cups beef broth or any kind of broth
1 tablespoon fresh thyme de-stemmed and minced
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground pepper

Topping

1/2 cup plain bread crumbs
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 cup chopped bacon from above

Instructions

Preheat the oven to 350ºF. Spray a 9x13-inch casserole dish with nonstick cooking spray.
Add the green beans and onions into the prepared casserole dish. Toss and set aside for later.
Heat a large saucepan over medium heat. Add the cut bacon to the hot saucepan. Make sure the pieces of bacon are separated and not stuck together.
Cook the bacon until golden brown, about 5-7 minutes. Stir occasionally so it doesn't burn.
When the bacon is golden brown, use a slotted spoon to transfer the cooked bacon from the saucepan to a small bowl. Set aside.
Leave the bacon drippings (it should be about 2-3 tablespoons) in the bottom of the saucepan and turn the heat to low.* Use the bacon drippings to create a roux. Add the flour to the saucepan and whisk with the bacon drippings until a crumble forms.
Increase the heat to medium and slowly add the milk to the saucepan, whisking constantly until the mixture begins to thicken.
Slowly add the broth to the saucepan, whisking until thick. If after 3 or 4 minutes the mixture isn't thickening, sprinkle 1 tablespoon of flour into the sauce and whisk until thick.
Remove the roux from the heat and add the fresh thyme, Worcestershire, salt, and pepper to the saucepan. Stir until combined.
Pour the bacon roux over the green beans and onions in the casserole dish and toss until everything is well coated.
Set aside 1/4 cup of the cooked bacon pieces. Add the remaining bacon pieces to the casserole dish and toss one more time.
Wipe the sides of the casserole dish clean, cover with foil, and bake for 40 minutes. Toss the beans halfway (20 minutes) through baking.
While the casserole bakes, add the breadcrumbs, sage, thyme, salt, and garlic powder to a small skillet and cook over medium heat until all the ingredients are golden brown, about 4-6 minutes. Remove the skillet from the heat and mix in the remaining 1/4 cup of cooked bacon pieces.
When the green bean casserole is done baking, uncover the casserole dish and sprinkle the breadcrumb mixture on top of the beans. Broil until the breadcrumb topping is crispy, about 2-3 minutes.
Remove from the oven and let the casserole rest for 5 minutes before serving.

Tips & Notes

Storage: Store leftover green bean casserole with bacon in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions: Reheat individual portions in the microwave or transfer all of the leftovers to a frying pan and heat on low/medium for 5-10 minutes until warmed through.
Make Ahead Instructions: Prepare the recipe through step 11. Cover tightly with plastic wrap and refrigerate for up to 2 days. Wait to make the breadcrumb topping until immediately prior to baking. When ready to serve, bake as directed - you may need to add a few minutes to the bake time as the casserole was chilled going into the oven.
Bacon Drippings: If your bacon doesn’t leave drippings in the pan, use 2 tablespoons of salted butter in step 6.

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