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Cheesy Green Bean Casserole

A warm, cheesy side dish featuring green beans, rich cheese sauce, mushrooms, and crisp bacon, perfect for dinners and holidays.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Casserole, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the casserole
  • 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

Method
 

Preparation
  1. In a cold large 12 inch cast iron skillet add bacon. Turn heat to medium and cook until crisp, about 25 minutes, stirring occasionally.
  2. 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.
  3. Return skillet to medium heat. Add mushrooms, onion, and garlic. Cook until browned, about 5 minutes, stirring occasionally.
  4. Add 2 tablespoons bacon drippings or butter. Add flour, salt, pepper, and red pepper flakes. Stir until flour dissolves, cooking for 1 minute.
  5. Add milk and stir to combine. Remove from heat and add cheese in batches, stirring until melted.
  6. 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.
  7. Top with remaining bacon.

Notes

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. You can freeze the casserole without the final crisp bacon on top for up to 2 months.