INTRODUCTION
This Best Cheesy Green Bean Casserole Recipe makes a warm, cheesy side dish that works for dinners and holidays. It mixes green beans with a rich cheese sauce, mushrooms, and crisp bacon. The dish is easy to make and tastes like home. For a warm drink to enjoy with this meal, try the cozy coffee manga recipe to sip while you read to match the comfort of the casserole.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is simple and full of flavor. The bacon gives a smoky crunch. The mushrooms add deep, savory notes. The cheese makes the sauce thick and creamy. The green beans stay bright and fresh when you cook them the right way. This dish is a great side that still feels like the main event. If you like a little twist with mushrooms and bacon, this recipe pairs well with a warm mushroom drink such as the crafting the best mushroom coffee recipe in just 5 minutes for a tasty, cozy table.
HOW TO MAKE Best Cheesy Green Bean Casserole Recipe
This section gives a simple view of how to make the casserole. You cook the bacon until crisp. Then you cook mushrooms, onion, and garlic in bacon fat. You add flour to make a roux, then stir in milk and melt in the cheese. Add the green beans and half the bacon, heat until the sauce thickens, and top with the rest of the bacon. The full, step-by-step method follows below in the instructions.
EQUIPMENT NEEDED
- Large 12 inch cast iron skillet or a large, heavy pan
- Slotted spoon
- Paper towels
- Measuring cups and spoons
- Wooden spoon or heat-safe spatula
- Small jar or bowl for bacon drippings
- Knife and cutting board
- Cheese grater (if cheese is not pre-shredded)
Ingredients You’ll Need :
- 1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon, cut into 1/2 inch to 3/4 inch pieces
- 8 ounces sliced baby bella (crimini) mushrooms
- 1/2 medium yellow onion, sliced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon fresh ground black pepper
- 1 to 2 pinches red pepper flakes, to taste
- 2 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 24 ounces frozen green beans, thawed
STEP-BY-STEP INSTRUCTIONS :
- In a cold large 12 inch cast iron skillet add bacon. Turn heat to medium and cook until crisp, about 25 minutes, stirring occasionally.
- Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar for later use and return 4 tablespoons bacon drippings to the pan.
- Return skillet to medium heat. Add mushrooms, onion, and garlic. Cook until browned, about 5 minutes, stirring occasionally.
- Add 2 tablespoons bacon drippings or butter. Add flour, salt, pepper, and red pepper flakes. Stir until flour dissolves, cooking for 1 minute.
- Add milk and stir to combine. Remove from heat and add cheese in batches, stirring until melted.
- Add green beans and half the cooked bacon. Stir and return the skillet to medium heat until heated through and sauce thickens, about 3 to 5 minutes.
- Top with remaining bacon.
HOW TO SERVE Best Cheesy Green Bean Casserole Recipe
Serve this casserole hot from the pan or transfer it to a dish and bake for a few minutes to brown the top. The sauce is thick and coats the beans well. Place it on the table with a serving spoon so each person can take a good scoop. Serve the casserole with roast chicken, ham, or a simple roast beef. For a warm drink that adds comfort, you might like the best Christmas morning spiked coffee to lift the meal if you serve it at a special morning or late brunch.
STORAGE & FREEZING : Best Cheesy Green Bean Casserole Recipe
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the oven at 325°F until warm. If the sauce looks too thick after chilling, add a splash of milk when you reheat to loosen it. You can freeze the casserole without the final crisp bacon on top. Cool it, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a skillet or oven, then add fresh crisp bacon before serving.
SERVING SUGGESTIONS
- Serve with roast turkey or baked ham for a holiday plate.
- Add the casserole to a weeknight dinner with roasted chicken and mashed potatoes.
- Pair with a crisp green salad and a tart vinaigrette to cut the richness.
- Offer warm drinks like the festive coffee suggestion above to make the meal extra cozy.
VARIATIONS
- Make it vegetarian: skip the bacon and use 2 tablespoons butter for cooking, and add a pinch more salt. Top with fried shallots or crispy onions for crunch.
- Add crunch: stir in toasted breadcrumbs or crushed crackers on top and bake briefly to brown.
- Make it cheesier: use a mix of cheddar and Gruyère or fontina for a deeper cheese flavor.
- Use fresh green beans: blanch them for 2 to 3 minutes, cool in ice water, then proceed with the recipe.
- Spice it up: add extra red pepper flakes or a dash of hot sauce to the cheese sauce for heat.
FAQs
Q: Can I use low-fat milk instead of whole milk?
A: Yes, you can, but the sauce will be thinner and less rich. You may need to cook it a bit longer to thicken or add a little more flour.
Q: Can I make this ahead of time?
A: Yes. Make the sauce and green beans up to a day ahead, then cool and store in the fridge. Reheat gently and add crisp bacon before serving. See the make-ahead tips below for details.
Q: How do I get crisp bacon without overcooking the mushrooms?
A: Cook the bacon first and remove it. Use the bacon fat to cook the mushrooms quickly until browned. That keeps both textures right.
Q: Can I bake this in the oven?
A: Yes. After you mix the sauce and beans, transfer to a baking dish and bake at 350°F for 15 to 20 minutes to warm through and brown the top.
Q: Is this recipe gluten-free?
A: Not as written, because it uses all-purpose flour. You can use a gluten-free flour blend one-for-one or a cornstarch slurry (mix 1 tablespoon cornstarch with 2 tablespoons cold water) to thicken instead.
Q: How long will leftovers last?
A: Leftovers will keep in the fridge for about 3 days in a sealed container.
MAKE-AHEAD TIPS FOR Best Cheesy Green Bean Casserole Recipe
- Cook the bacon and reserve it separately. Keep it on a paper towel-lined plate in the fridge and re-crisp in a pan or oven before serving.
- Make the cheese sauce and cook the green beans a day ahead. Cool quickly and store in an airtight container. Reheat slowly on low heat and add a splash of milk if needed.
- If you want to bake the top for a golden finish, do this only at serving time. The breadcrumbs or cracker topping browns best when fresh.
- Freeze the base (sauce + beans) but do not add fresh bacon or crunchy toppings before freezing. Add those after reheating.
Cheesy Green Bean Casserole
Ingredients
Method
- In a cold large 12 inch cast iron skillet add bacon. Turn heat to medium and cook until crisp, about 25 minutes, stirring occasionally.
- Remove bacon from the skillet with a slotted spoon and place on a paper towel lined plate. Set aside. Pour bacon drippings into a jar for later use and return 4 tablespoons bacon drippings to the pan.
- Return skillet to medium heat. Add mushrooms, onion, and garlic. Cook until browned, about 5 minutes, stirring occasionally.
- Add 2 tablespoons bacon drippings or butter. Add flour, salt, pepper, and red pepper flakes. Stir until flour dissolves, cooking for 1 minute.
- Add milk and stir to combine. Remove from heat and add cheese in batches, stirring until melted.
- Add green beans and half the cooked bacon. Stir and return the skillet to medium heat until heated through and sauce thickens, about 3 to 5 minutes.
- Top with remaining bacon.