Savory Green Bean Casserole with Bacon and Earthy Mushrooms

Welcome to the ultimate upgrade of a beloved holiday classic: our exquisite Green Bean Casserole with Bacon and Mushrooms. Forget everything you know about the traditional recipe that relies on canned ingredients. This homemade version is meticulously crafted from scratch, featuring fresh green beans, savory crispy bacon, earthy mushrooms, and a rich, creamy sauce that’s utterly irresistible. It’s a side dish that not only deserves a place on your festive table but promises to steal the show and become a new family favorite. Get ready to experience a symphony of flavors and textures that will elevate any meal, especially during the holidays!

This homemade green bean casserole with bacon and mushrooms is a true game-changer, far superior to any version made with store-bought condensed soups. It has earned its permanent spot on our holiday dinner menu, right alongside other cherished family recipes like our creamy Red Skin Mashed Potatoes, the perfectly super crispy Cast Iron Corn, and those irresistible buttery Old Fashioned Yeast Rolls. If you’re a fan of vegetables elevated by the smoky, salty goodness of bacon, you simply must also try our Fried Cabbage with Bacon & Onions – another fantastic side that highlights this incredible flavor combination.

Why You’ll Love This Homemade Green Bean Casserole

This isn’t just another green bean casserole; it’s an experience. Here’s why this recipe will quickly become your go-to for holidays and special occasions:

• Made Without Canned Cream of Mushroom Soup: Say goodbye to artificial flavors, excessive sodium, and questionable ingredients. This green bean casserole with bacon, mushrooms, and a rich cream sauce is made entirely from scratch. While it involves a little more effort, the superior flavor, fresh texture, and wholesome goodness are unequivocally worth every minute. You’ll taste the difference, and so will your guests!
• No More Mushy Green Beans: Unlike recipes that use canned or overcooked green beans, our method utilizes fresh green beans that are carefully blanched. This crucial step ensures they retain their vibrant green color and a delightful crisp-tender bite, preventing them from becoming soggy or mushy during baking. It’s the secret to a perfectly textured casserole.
• Abundance of Crispy Bacon: This recipe isn’t shy on flavor! Generous amounts of smoky, salty, and crispy bacon are incorporated into the dish. The bacon adds incredible depth and a textural contrast that makes every spoonful utterly satisfying. Plus, we utilize the rendered bacon fat to build the foundation of our luscious mushroom sauce.
• Luxuriously Creamy Sauce: The heart of any great casserole is its sauce, and ours is no exception. A meticulously crafted roux (a mixture of butter and flour) combined with rich half-and-half creates a thick, velvety smooth sauce that coats every green bean and mushroom. This homemade béchamel-style sauce is far more flavorful and fresh than anything you’d find in a can.
• Subtle Cheesy Depth: A hint of freshly grated Parmigiano Reggiano cheese is stirred into the creamy sauce, adding a sophisticated savory depth and umami flavor without overpowering the other ingredients. We find that Parmesan complements the bacon and mushrooms beautifully, offering a more nuanced taste than sharper cheeses like cheddar.
• Topped with Homemade Crispy Onions: While store-bought crispy fried onions (like French’s) are a convenient option, making your own at home takes this casserole to an entirely new level. These super salty and extra-crispy homemade onion strings offer an unparalleled crunch and fresh flavor. If time is tight, the store-bought variety still works wonderfully when added during the last few minutes of baking.
• Excellent for Make-Ahead Preparation: Planning a holiday feast can be stressful, but this casserole offers fantastic flexibility. You can prepare most of this green bean casserole with bacon and mushrooms a day in advance, refrigerate it, and simply bake it before serving. This makes it an ideal dish for busy hosts who want to minimize last-minute cooking.
• The Ultimate Holiday Side Dish: Is there any dish more synonymous with Thanksgiving or Christmas dinner than green bean casserole? This elevated, homemade version is guaranteed to be a crowd-pleaser, inspiring everyone to come back for a second (or third!) helping. It’s comforting, traditional, and bursting with fresh, wholesome flavors.

Ingredients & Thoughtful Substitutions

Crafting the best green bean casserole starts with quality ingredients. Here’s what you’ll need and some helpful notes for making smart substitutions:

• Fresh Green Beans: While some recipes might call for canned or frozen, fresh green beans are non-negotiable for that perfect crisp-tender texture and vibrant flavor. Look for firm, snappy beans.
• Kosher Salt: All of my recipes are meticulously tested using Morton kosher salt unless explicitly stated otherwise. Its coarser texture and pure flavor make it superior for everyday cooking. If you’re using table salt, remember to reduce the quantity by about half, as it’s much denser and saltier by volume. I highly recommend investing in a box of kosher salt on your next grocery trip!
• Crispy Onion Strings: These add a delightful crunch and savory finish. You can certainly use store-bought crispy fried onions, such as French’s or your preferred store brand. For the best texture, I recommend stirring them into the green bean casserole with bacon and mushrooms during the final 5-10 minutes of baking to prevent them from getting soggy, then topping with more fresh ones right before serving. However, making them from scratch yields an incomparable flavor and crispiness.
• Bacon: Use good quality thick-cut bacon for the best flavor and texture. The rendered fat is crucial for sautéing the mushrooms and making the sauce, so don’t discard it all!
• Mushrooms: Sliced cremini (baby bella) mushrooms offer a lovely earthy flavor, but white button mushrooms also work well. For an even richer, more gourmet taste, consider a mix of wild mushrooms.
• Half and Half: This provides the perfect balance of richness and creaminess for the sauce. You can substitute with heavy cream for an even more decadent casserole, or milk for a slightly lighter version (though it may not be as thick).
• Parmigiano Reggiano: Freshly grated Parmesan adds a salty, nutty, and savory depth. Avoid pre-grated cheese as it often contains anti-caking agents and lacks flavor. Other cheeses like Gruyère or white cheddar can also be fantastic alternatives or additions.
• Garlic & Thyme: Freshly minced garlic and dried thyme provide a classic aromatic base for the mushroom sauce. You can use fresh thyme (about 1.5 times the dried amount) for an even brighter flavor.
• Balsamic Vinegar: A small amount of balsamic vinegar brightens the sauce and adds a subtle tang that balances the richness. Don’t skip it!
• Flour: All-purpose flour is used to create the roux, which thickens the sauce. For a gluten-free option, you can substitute an equal amount of gluten-free all-purpose flour blend or half the amount of cornstarch mixed with a little cold water to create a slurry.
• Broth: Use good quality vegetable or chicken broth. Opt for low-sodium versions if you are sensitive to salt, as bacon and cheese will also contribute to the saltiness.

A complete list of precise ingredients and their amounts can be found on the recipe card below.

How To Blanch Green Beans Perfectly

Blanching is a simple but essential step for achieving those perfectly crisp-tender green beans in your homemade green bean casserole with bacon and mushrooms. It brightens their color, sets their texture, and helps them cook evenly in the oven without becoming mushy. Here’s a quick guide to blanching:

• Prepare the Green Beans: Start by thoroughly rinsing your fresh green beans under cold water. Then, trim off the tough ends. For a more manageable bite in your casserole, slice the green beans in half or into 1-inch pieces.
• Boil Salted Water: Bring a large pot of water to a rolling boil. It’s crucial to add a generous amount of salt to the water (about 1.5 tablespoons per gallon). This not only seasons the green beans from the inside out but also helps maintain their vibrant color.
• Cook the Green Beans: Carefully add the prepared green beans to the boiling salted water. Allow them to cook for approximately 5 minutes. If you prefer a slightly softer green bean, you can extend the cooking time up to 8 minutes, but be careful not to overcook them to prevent mushiness.
• Prepare an Ice Bath: While the green beans are cooking, get an ice bath ready. Fill a large bowl with ice and cold water. This will be used to immediately stop the cooking process.
• Shock in Ice Bath: As soon as the green beans reach your desired tenderness, use a slotted spoon or a spider to immediately transfer them from the boiling water into the ice bath. This “shocks” them, locking in their bright green color and crisp texture.
• Drain and Chill: Once the green beans are completely cooled (this usually takes a few minutes), drain them thoroughly. Pat them dry with paper towels to remove any excess moisture. Place them in an airtight container and store them in the fridge until you’re ready to assemble your casserole. This step can be done a day in advance!

How to Make the Ultimate Green Bean Casserole with Bacon and Mushrooms

Creating this homemade green bean casserole is a labor of love that pays off in incredible flavor. Follow these steps for a truly exceptional holiday side dish.

Quick Overview of the Process

Here’s a snapshot of the main stages involved in preparing this delicious green bean casserole:

• Blanch the fresh green beans to ensure they are crisp-tender.
• Cook the bacon, then build the rich, creamy mushroom sauce using some of the rendered bacon fat.
• Combine the blanched green beans, crispy bacon, and savory sauce.
• Transfer to a baking dish and bake until bubbly and golden, topping with homemade crispy onions.

Detailed Step-by-Step Instructions

Step 1: Begin by preheating your oven to 400°F (200°C). Prepare a large bowl filled with ice water, setting it aside. Bring a large pot of water to a vigorous rolling boil. Once boiling, add 1.5 tablespoons of salt to the water. Add your trimmed and halved green beans to the boiling water and cook for 5 to 8 minutes, depending on your preferred level of softness for the green beans. For a classic crisp-tender casserole, aim for the shorter cooking time.

Step 2: Immediately after boiling, use a slotted spoon or colander to transfer the green beans to the prepared bowl of ice water. This “shocking” process will halt the cooking. Once cooled, place the bowl in the refrigerator while you prepare the sauce.

Step 3: In a large, heavy-bottomed skillet or Dutch oven, cook the diced bacon over medium-low heat. Allow the bacon to cook slowly, rendering out its fat and becoming beautifully crisp. This slow cooking ensures maximum flavor and crispiness.

Step 4: Once the bacon is perfectly brown and crispy, remove it from the pan using a slotted spoon and place it on a plate lined with paper towels to drain excess fat. Reserve 2 tablespoons of the rendered bacon grease in the skillet to sauté the mushrooms, and set aside any remaining bacon grease for frying your homemade onion strings later.

Step 5: Increase the heat to medium. Add the sliced mushrooms to the skillet with the 2 tablespoons of bacon grease. Sauté the mushrooms for 3-4 minutes, stirring occasionally, until they have softened and released their moisture. This deepens their flavor.

Step 6: Incorporate the butter, finely minced garlic, dried thyme, onion powder, ½ teaspoon of salt, and ½ teaspoon of pepper into the skillet with the sautéed mushrooms. Continue to sauté for another 2-3 minutes, allowing the aromatics to become fragrant and the flavors to meld.

Step 7: Sprinkle the ¼ cup of all-purpose flour into the mushroom mixture. Sauté for 1-2 minutes, stirring constantly. At this point, the mixture will appear quite dry and pasty, which is exactly what you want as you are creating a roux.

Step 8: Deglaze the pan by pouring in about half of the vegetable or chicken broth. Use a wooden spoon to scrape all the flavorful brown bits and flour from the bottom of the skillet, incorporating them into the liquid. While stirring continuously, gradually add the remaining broth. The sauce will begin to thicken considerably, becoming very rich.

Step 9: With continuous stirring, slowly add approximately ¼ of the half-and-half to the sauce. Continue stirring until it is completely combined and smooth before adding the next increment. Repeat this process with the remaining half-and-half, adding it gradually and stirring well after each addition. This ensures a silky, lump-free sauce.

Step 10: Stir in the 2 teaspoons of balsamic vinegar, which adds a lovely tang and balances the richness of the sauce. Allow the sauce to simmer gently for 3-4 minutes, or until it has thickened sufficiently to coat the back of a spoon.

Step 11: Remove the skillet from the heat and stir in the finely grated Parmigiano Reggiano cheese until it is fully melted and incorporated into the sauce, adding another layer of savory flavor.

Step 12: Retrieve the blanched green beans from the refrigerator. Drain any remaining water and gently shake off any excess moisture. Add the green beans and about half of the crispy bacon back into the creamy mushroom sauce. Gently fold until all ingredients are thoroughly combined and coated.

Step 13: Lightly grease a 2-quart baking dish. Transfer the combined green bean casserole mixture into the prepared dish, spreading it evenly. If you are preparing this in advance, you can cover the dish and refrigerate it overnight at this point.

Step 14: Bake the casserole, uncovered, in the preheated 400°F (200°C) oven for 25-30 minutes, or until the sauce is bubbly around the edges and the casserole is heated through. If you prefer to add store-bought crispy onions, do so during the last 5-10 minutes of baking.

Step 15: While the casserole is baking, prepare your homemade crispy onion strings. Add the remaining reserved bacon grease to a large frying pan. If needed, add vegetable or peanut oil until the oil is about ¾ inch deep. Heat the oil to 350°F (175°C). While the oil is heating, toss the thinly sliced onions, ⅓ cup all-purpose flour, and ½ teaspoon Cajun seasoning together in a large bowl until the onions are completely coated.

Step 16: Carefully add about one-third of the coated onions to the hot skillet. The oil will bubble vigorously. Be careful not to overcrowd the pan, as this will lower the oil temperature and prevent even crisping.

Step 17: Fry the onions for approximately 2-3 minutes, or until they turn a beautiful light golden brown. Use a spoon or tongs to move the onions around a couple of times to ensure even cooking. Once golden, remove them immediately and place them on a plate lined with paper towels to drain. Lightly salt the onions while they are still hot. Repeat this process with the remaining batches of onions.

Step 18: Once baked, remove the green bean casserole from the oven and let it stand for about 5 minutes. This allows the sauce to set slightly. Finally, generously top the casserole with your freshly fried crispy onions and the remaining reserved crispy bacon before serving. Enjoy!

Recipe Serving Suggestions

This savory green bean casserole with bacon and mushrooms is an incredibly versatile side dish that complements a wide array of main courses. It’s particularly well-suited for holiday feasts but also makes a fantastic addition to any Sunday dinner. For an extra touch of elegance, garnish with a sprinkle of freshly grated Parmigiano Reggiano, a handful of finely chopped fresh parsley or chives, or a few quickly sautéed garlic slices.

Here are some perfect main dishes that pair wonderfully with our homemade green bean casserole:

• Dutch Oven Pork Chops: The rich, tender pork chops complement the creamy and savory notes of the casserole beautifully, creating a hearty and satisfying meal.
• Easy Brown Sugar Pork Tenderloin: The subtle sweetness and tender texture of the pork tenderloin offer a delightful contrast to the salty bacon and earthy mushrooms in the casserole.
• Cast Iron Skillet Chicken Breast with Garlic Herb Butter: A juicy, flavorful chicken breast provides a lighter yet equally delicious pairing, making for a balanced and comforting dinner.
• Slow Cooker Dr. Pepper Ribs: The sticky, sweet, and tangy ribs are surprisingly fantastic alongside the savory casserole, creating a feast of robust flavors.
• Roasted Turkey or Baked Ham: Classic holiday mains like a perfectly roasted turkey or a glazed baked ham are natural companions for this elevated green bean casserole, making it an indispensable part of your festive spread.
• Pot Roast: A slow-cooked pot roast with its rich gravy and tender vegetables creates a quintessential comfort food meal when served with this creamy side.

Expert Tips for a Flawless Casserole

Achieving green bean casserole perfection involves a few key techniques. Keep these expert tips in mind to ensure your homemade green bean casserole with bacon and mushrooms turns out flawlessly every time:

• Season the Blanching Water Generously: Don’t be shy with the salt! Be sure to add at least 1.5 Tablespoons of kosher salt to the boiling water when blanching the green beans. While it might seem like a lot, most of the salt is drained away with the water. This vital step seasons the green beans from the inside out as they cook, enhancing their natural flavor and ensuring they are not bland.
• Utilize an Ice Bath for Green Beans: Immediately after boiling, transfer the green beans directly into a bowl filled with ice water. This “shocking” process rapidly cools the green beans, stopping the cooking process dead in its tracks. This ensures your green beans retain their vibrant green color and, more importantly, a desirable crisp-tender texture, preventing them from becoming mushy later in the casserole.
• Preserve Bacon Grease for Flavor: Do not discard all of that delicious rendered bacon fat! Saving a portion of the bacon grease is a game-changer for this recipe. It adds an incredible depth of smoky, savory flavor to the mushroom sauce, creating a richer, more complex taste profile for your green bean casserole with bacon and mushrooms.
• Incorporate Liquids into the Roux Slowly: When adding the broth and half-and-half to your flour and fat (roux) mixture, do so in small increments while stirring continuously. Adding large amounts of cold liquid to a hot roux all at once can cause the flour to seize and create lumps. Gradual incorporation ensures a perfectly smooth, velvety sauce that coats every ingredient beautifully.
• Achieve Ultra-Thin Onion Slices: For the crispiest homemade onion strings, slicing the onions incredibly thin is paramount. I highly recommend using a mandoline slicer for this task. Set the blade to a 1/16-inch thickness for ideal, delicate onion strings that will fry up perfectly light and crunchy.
• Fry Onions to Golden Perfection: When frying your homemade onion strings, keep a close eye on them. Move the onions around in the hot oil a couple of times with a spoon or tongs to ensure they cook evenly. Remove them from the oil the moment they turn a light golden brown. Because they are so thin, they can transition from perfectly crisp to burnt very quickly. Remember, they will continue to crisp and slightly darken as they cool.

Delicious Additions & Variations

While this green bean casserole with bacon and mushrooms is already a masterpiece, there are many ways to customize it to your taste or dietary needs. Here are some delicious additions and variations to consider:

• Elevate with Crushed Ritz Crackers: For an extra layer of buttery flavor and a supremely crispy topping, consider sprinkling crushed Ritz crackers over the green bean mixture in the casserole dish before baking. This simple addition creates a golden, irresistible crust that adds another dimension of texture.
• Explore Other Cheese Options: While Parmigiano Reggiano offers a fantastic savory depth, this green bean casserole with bacon and mushrooms is also incredibly delicious with a variety of other cheeses. Experiment with freshly grated mozzarella for a melty, mild flavor, sharp cheddar for a more pungent kick, or creamy Gouda for a nutty, slightly sweet note. You can even use a combination of cheeses to create your unique blend.
• Swap in Decadent Pancetta: To make this homemade green bean casserole even more luxurious and decadent, substitute pan-fried pancetta cubes for the bacon. Pancetta offers a slightly different, often sweeter, cured pork flavor. Simply use a 1:1 ratio. Alternatively, for a truly indulgent experience, use both bacon and pancetta, but consider halving the quantity of each to prevent the dish from becoming overly salty or rich.
• Gluten-Free Adaptation: Transforming this into a gluten-free green bean casserole is quite simple. For the creamy sauce and the onion strings, replace the all-purpose flour with a certified gluten-free all-purpose flour blend (using an equal amount). Alternatively, for the sauce, you can use half the amount of cornstarch mixed with a small amount of cold water to create a slurry, adding it slowly to the hot liquid to thicken. Ensure you also select a vegetable or chicken broth that is certified gluten-free. The remaining ingredients are naturally gluten-free.
• Spice It Up: For those who love a bit of heat, add a pinch of cayenne pepper or a dash of hot sauce to the mushroom sauce. A sprinkle of red pepper flakes with the garlic and thyme can also provide a subtle warmth.
• Herbaceous Twist: Beyond thyme, fresh herbs like rosemary, sage, or even a touch of marjoram can be added to the sauce along with the garlic for different aromatic profiles. Chop them finely and add during the sautéing stage.
• Nutmeg’s Secret Touch: A tiny pinch of freshly grated nutmeg is a classic addition to creamy sauces, especially those with mushrooms. It enhances the overall savory flavor without being overtly detectable.

Recipe FAQs

Here are some frequently asked questions about making and serving this delicious green bean casserole with bacon and mushrooms:

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Green Bean Casserole with Bacon and Mushrooms

Brianna May

5 from 8 votes

This Green Bean Casserole with Bacon and Mushrooms is a homemade version of the classic. It is made without any canned cream of mushroom soup. The perfect holiday side dish!

Prep Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Servings: 10

Equipment

• Mandoline Slicer
• Mixing Bowls
• Microplane Grater
• Large Cutting Board
• Large Skillet or Dutch Oven
• 2 Quart Baking Dish

Ingredients

GREEN BEANS

• 24 ounces fresh green beans, rinsed, trimmed, halved
• 1 ½ Tablespoons Morton kosher salt, for blanching

MUSHROOM SAUCE

• 8 ounces (about 8 slices) bacon, diced
• 8 ounces sliced mushrooms
• 2 Tablespoons butter
• 7-8 cloves garlic, minced finely or pressed
• 1 Tablespoon dried thyme
• 1 teaspoon onion powder
• ½ teaspoon Morton kosher salt
• ½ teaspoon pepper
• ¼ cup all purpose flour
• 1 cup vegetable or chicken broth
• 1 ¾ cups half and half
• 2 teaspoons balsamic vinegar
• 2 ounces (2/3 cup) Parmigiano Reggiano, grated finely

CRISPY ONION STRINGS*

• 1 large onion, sliced in 1/16 inch thick slices*
• 1/3 cup all purpose flour
• ½ teaspoon cajun seasoning
• vegetable or peanut oil for frying

Instructions

• Preheat the oven to 400 degrees F (200 C). Prepare a large bowl with ice water. Bring a large pot of water to a rolling boil. Add 1 ½ Tablespoons of salt. Add the green beans and boil for 5-8 minutes, depending on how soft you prefer them.
• After boiling, immediately transfer the green beans to the bowl of ice water. Place this in the fridge to keep them chilled.
• In a large skillet over medium-low heat, fry the diced bacon until crispy and all fat has rendered.
• Once brown and crispy, remove the bacon from the pan and place it on a plate lined with paper towels to drain. Leave 2 Tablespoons of the bacon grease in the skillet to sauté the mushrooms and set the remainder aside for frying the onions.
• Increase the heat to medium. Add the sliced mushrooms to the pan with the 2 Tablespoons of bacon grease. Sauté for 3-4 minutes or until softened.
• Add the butter, minced garlic, dried thyme, onion powder, ½ teaspoon salt, and ½ teaspoon pepper to the skillet. Sauté for an additional 2-3 minutes, stirring to combine.
• Sprinkle in the ¼ cup all-purpose flour and sauté for 1-2 minutes, stirring constantly. The mixture will be very dry and pasty, forming a roux.
• Deglaze the pan with about half of the vegetable or chicken broth, scraping all the brown bits and flour off the bottom of the skillet. While stirring continuously, add the rest of the broth. The sauce should become very thick.
• While stirring continuously, add about ¼ of the half-and-half. Stir until it is completely combined before adding more. Repeat this process with the rest of the half-and-half until it is all incorporated smoothly.
• Stir in the 2 teaspoons of balsamic vinegar and simmer the sauce gently for 3-4 minutes, or until it is thick enough to coat the back of a spoon.
• Remove from heat and stir in the 2 ounces (2/3 cup) of grated Parmigiano Reggiano until melted and smooth.
• Remove the blanched green beans from the fridge and drain all of the water, shaking off any excess moisture. Add the green beans and about half of the crispy bacon back into the mushroom sauce. Gently fold until all ingredients are combined.
• Lightly grease a 2-quart baking dish. Transfer the green bean casserole mixture to the dish. (Optional: Cover and refrigerate overnight if making in advance.)
• Bake the casserole uncovered for 25-30 minutes, or until bubbling hot around the edges and heated through.
• While the casserole bakes, prepare the crispy onion strings. Add the remaining bacon grease to a large frying pan. Add vegetable or peanut oil until it is about ¾ inch deep. Heat the oil to 350 degrees F (175 C). While the oil heats, toss the thinly sliced onion, 1/3 cup all-purpose flour, and ½ teaspoon Cajun seasoning together in a large bowl until the onions are completely coated.
• Add about one-third of the coated onions to the hot skillet, being careful not to overcrowd the pan. The oil will bubble up.
• Fry for about 2-3 minutes, or until the onions turn a light golden brown, moving them around with a spoon or tongs a couple of times for even cooking. Remove them immediately and place them on a paper towel-lined plate to drain. Salt lightly while hot and repeat with the remaining batches of onions.
• Let the casserole stand for about 5 minutes after baking to allow the sauce to set. Top generously with the crispy homemade onions and the remaining crispy bacon before serving.

Did you make this recipe? Leave a comment below!

Notes

• Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
• Crispy Onion Strings: Store-bought crispy fried onions, like French’s or the store’s brand of French fried onions, work great too. I recommend adding them to the green bean casserole with bacon and mushrooms casserole for the last 5-10 minutes of baking, or serving fresh on top.
• Salt the water. Be sure to add 1.5 Tablespoons of salt to the boiling water when blanching. It might seem like a lot, but most of the salt is removed with the water. This step seasons the green beans as they cook.
• Place the green beans in an ice bath. This step will immediately stop the green beans from cooking, ensuring they do not get mushy as they sit or bake.
• Save some of the bacon grease. The rendered bacon grease adds so much flavor to the mushroom sauce in this green bean casserole with bacon and mushrooms recipe.
• Add the broth and half and half slowly. You want to add these liquids to the roux (flour & fat mixture) in stages instead of dumping the whole amount in at once. This step helps them to incorporate more smoothly, making for an even more delicious and lump-free green bean casserole.
• Slice the onions super thin. I highly recommend using a mandoline slicer for homemade crispy onions. Switch the blade to the 1/16-inch thickness for perfect onion strings.
• Fry until golden. Move the onions around a couple of times while frying so they cook evenly. Once they turn golden brown, remove them immediately. They can burn quickly because they are so thin and will continue to crisp as they cool.

Nutrition

Calories: 268kcal | Carbohydrates: 16g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 1779mg | Fiber: 3g | Sugar: 5g

Nutrition information is automatically calculated and should be used as an approximation only.