My First Green Bean Casserole
I made my first casserole for my husband, Tom. I was so nervous. I forgot to boil the beans first. They were crunchy as twigs! Tom ate every bite. He said he liked the crunch. I still laugh at that.
Doing it right matters. Boiling the beans makes them tender. The ice bath keeps them bright green. It makes the whole dish feel fresh and happy. What was your first kitchen mistake? I bet it turned out okay too.
Why We Start with Bacon
Let’s talk about the bacon. You cook it first. That’s not just for a tasty snack. It leaves its wonderful flavor in the pan. That bacon grease is our secret.
We cook the mushrooms in that grease. It gives them a deep, savory taste. Doesn’t that smell amazing? This step matters. It builds flavor from the bottom up. Every ingredient gets a little hug from that bacon.
The Magic of the Mushroom Sauce
This sauce seems tricky. It is not. You just go slow. Sprinkle the flour over the mushrooms. Stir it all around. Then add the milk bit by bit. Keep whisking.
It will thicken into a creamy dream. This creamy sauce brings everyone together in the dish. Fun fact: This method is called making a roux. It’s the heart of so many cozy sauces. Do you prefer your casseroles super creamy or more on the hearty side?
Putting It All Together
Now for the fun part. Mix your green beans, the sauce, some onions, and that crumbled bacon. Stir it with a big spoon. See how it all comes together? It’s like a family reunion in a dish.
We bake it to get it hot and bubbly. We save some fried onions for the top. Adding them last gives you that perfect crunch. That final texture matters. It makes every bite interesting.
Let It Rest & Share It
When it comes out, wait ten minutes. I know it’s hard. This rest lets the sauce settle. It won’t be a runny mess on your plate. It makes serving so much easier.
Food is meant to be shared. This recipe makes plenty. Who will you share your casserole with? Maybe a neighbor or a friend having a tough week. Sharing a homemade dish is a little way to say, “I care about you.”
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Green beans, trimmed & halved | 8 cups | |
| Salt | 1 teaspoon | |
| Bacon | 4 strips | |
| Mushrooms, sliced | 6 ounces | |
| All-purpose flour | 1/4 cup | |
| Milk | 3 cups | |
| Ground black pepper | 1/4 teaspoon | |
| Fried onions | 1 1/2 cups | For topping |
My Cozy Green Bean & Bacon Bake
Hello, my dear. Come sit at the table. Let’s make my favorite green bean casserole. This one has crispy bacon. Doesn’t that smell amazing? It’s perfect for a big family dinner. I’ve made it for years. My grandson still asks for it every holiday. I think you’ll love it, too. It feels like a warm hug on a plate. Let’s get our bowls ready.
Step 1: Prep the Beans
First, get your beans ready. Boil a big pot of water. Add your beans and salt for just a few minutes. You want them bright green, not soft. Then, plop them right into a bowl of ice water. This stops the cooking fast. (My hard-learned tip: dry those beans well with a towel. A soggy bean makes a soggy casserole!).
Step 2: Cook the Bacon
Now, let’s cook the bacon. Use a big skillet over medium heat. Cook it until it’s nice and crispy. I still laugh at how my dog waits right here. Take the bacon out and put it on a paper towel. But leave that wonderful bacon grease in the pan. We need it for magic.
Step 3: Sauté the Mushrooms
Toss your sliced mushrooms into that bacon grease. Cook them until they’re soft. They soak up all that smoky flavor. Can you smell it? It’s so good. Now sprinkle the flour right over them. Stir it all around until it looks coated. This will thicken our sauce.
Step 4: Make the Creamy Sauce
Here’s the fun part. Pour the milk in slowly, just a little at a time. Keep whisking as you go. It might look lumpy at first, but just keep stirring. It will become a smooth, creamy sauce. Let it cook until it’s thick and steamy. What do you think the flour does in the sauce? Share below!
Step 5: Assemble & Bake
Time to mix everything! In your baking dish, combine the beans, sauce, half the onions, and crumbled bacon. Give it a good stir. It’s a bit messy, and that’s okay. Bake it for 30 minutes. Then, pull it out and top with the rest of those crispy onions. Bake five more minutes. Let it rest for ten before serving. I know, the wait is the hardest part!
| Cook Time: | About 45 minutes |
| Total Time: | 1 hour 15 minutes |
| Yield: | 12 servings |
| Category: | Dinner, Side Dish |
Three Fun Twists to Try
This recipe is like a good friend. You can dress it up different ways. Here are some ideas I’ve tried over the years. They all make me smile.
- Cheesy Twist: Stir a big handful of shredded cheddar into the creamy sauce. It gets all bubbly and golden.
- Nutty Crunch: Swap half the fried onions for chopped, toasted almonds. It adds a lovely, buttery crunch.
- Herby Fresh: Mix in a tablespoon of fresh chopped thyme or rosemary. It makes the whole kitchen smell like a garden.
Which one would you try first? Comment below!
Serving It Up Just Right
This casserole loves company on the plate. I always serve it with simple, cozy foods. It just feels right. Try it with a juicy roasted chicken or a baked ham. For something lighter, a simple tomato salad is lovely. I like to sprinkle a little extra black pepper on top right at the table.
For a drink, a cold glass of apple cider is perfect. The sweet tang cuts through the richness. For the grown-ups, a pale ale or a crisp chardonnay pairs beautifully. It makes the whole meal feel special. Which would you choose tonight?
Keeping Your Casserole Cozy
Let’s talk about keeping leftovers tasty. First, cool your casserole completely. Then cover it tight and pop it in the fridge. It will be happy there for three to four days. For longer storage, the freezer is your friend. Wrap portions tightly or use a freezer-safe container. It will keep for about two months.
To reheat, thaw it in the fridge overnight. Warm it in the oven at 350°F until bubbly. This keeps the topping crisp. I once microwaved it straight from the freezer. The sauce separated and it was a soggy mess! Batch cooking matters because it gives you a gift on a busy day. A homemade meal is just a reheat away.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes our cooking has little hiccups. That’s okay! Here are easy fixes. First, a watery sauce. This happens if the beans are too wet. Dry them very well with a towel. I remember when my sauce was so thin. My grandson called it “green bean soup”! Second, a bland flavor. Do not skip salting the bean water. It builds flavor from the very start.
Third, a burnt flour taste. Sprinkle the flour over the mushrooms and stir for a full minute. Cook out that raw taste. This matters because good technique builds your confidence. It also makes every bite taste just right. Fun fact: The ice bath step is called “blanching.” It locks in that beautiful green color!
Which of these problems have you run into before?
Your Questions, My Answers
Q: Can I make this gluten-free?
A: Yes! Use a gluten-free all-purpose flour blend. It works just the same.
Q: Can I make it ahead?
A: Absolutely. Assemble the dish but wait to add the final onion topping. Cover and refrigerate. Add topping and bake when ready.
Q: What if I don’t have mushrooms?
A: You can leave them out. The bacon and sauce still give wonderful flavor.
Q: Can I make a smaller batch?
A: Of course. Just cut all the ingredients in half. Use an 8×8 baking dish.
Q: Any optional tips?
A: Try a sprinkle of garlic powder in the sauce. It adds a cozy, warm note. Which tip will you try first?
From My Kitchen to Yours
I hope you love making this cozy casserole. It is full of good memories for me. I think of my family gathered around the table. Food tastes better when we share it. I would love to see your creation. Sharing our kitchen stories connects us all.
Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I always look for your photos. Thank you for cooking with me today.
Happy cooking!
—Anna Whitmore.
Homemade Green Bean Casserole with Bacon – The Schmidty Wife: Bacon Green Bean Casserole Recipe
Description
Creamy homemade green bean casserole gets a smoky upgrade with crispy bacon. The ultimate comforting side dish for your holiday table!
Ingredients
Instructions
- Preheat the oven to 350º F.
- Bring a large pot of water to a boil. Prep an ice bath for the green beans by adding cold water and ice to a large bowl. Once the pot is boiling add the green beans and 1 teaspoon salt, cook for 3 to 5 minutes until the green beans are bright green. Transfer green beans to the ice bath to cool and stop cooking. Once beans are cooled drain and use a clean towel to remove as much of the water as you can. Set aside.
- Add bacon to a large skillet and cook 8 to 10 minutes until crispy over medium heat. Transfer cooked bacon to a paper towel lined plate.
- Add the sliced mushrooms to the bacon grease in the hot skillet cook about 5 to 6 minutes until mushrooms have softened.
- Sprinkle the flour over the mushrooms. Stir the flour with mushrooms until coated. Slowly start adding the milk about half cup at a time whisking into the floured mushroom. Do this step slowly, putting down the milk to stir the mushroom milk mixture to keep it smooth if necessary. Keep whisking in the milk until it is all been added and the mixture starts to thicken.
- Add black pepper to the skillet and cook about 3 to 5 more minutes stirring occasionally until the mixture is steamy but not simmering. Turn off the heat.
- Add the green beans, ½ cup of the fried onions, crumbled bacon and the mushroom mixture from the skillet to a 9 x 13 baking dish. Mix everything to combine.
- Cook at 350º F uncovered for 30 minutes. Top with the remaining fried onions and return to the oven to cook for five more minutes. Let rest 10 minutes before serving.
Notes
- Nutrition Information: Yield: 12, Serving Size: 1/2 cup, Amount Per Serving: Calories: 271, Total Fat: 6g, Saturated Fat: 2g, Trans Fat: 0g, Unsaturated Fat: 3g, Cholesterol: 9mg, Sodium: 938mg, Carbohydrates: 48g, Fiber: 8g, Sugar: 18g, Protein: 13g
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