Bacon Green Bean Casserole
Green Bean Casserole is rich, creamy, and made completely from scratch!
Foto: Spend With PenniesIngredients
- 1 ¼ pounds green beans (trimmed and cut into bite sized pieces)
- ½ teaspoon baking soda
- ¼ cup seasoned bread crumbs
- 2 tablespoons melted butter
- 2 tablespoons shredded Parmesan cheese
- ½ tablespoon chopped fresh parsley
- 2 slices bacon (uncooked, chopped)
- 2 tablespoons butter
- ½ small onion (finely diced)
- 8 ounces mushrooms (sliced)
- 2 cloves garlic (minced)
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
- ¼ teaspoon poultry seasoning
- 3 sprigs fresh thyme (or ¼ teaspoon dried thyme)
- 2 ½ tablespoons all-purpose flour
- 1 cup light cream
- ¾ cup reduced sodium chicken broth
- ¼ cup shredded Parmesan cheese
Steps
Preheat oven to 375°F. Combine topping ingredients in a small bowl. Set aside.
Add ½ teaspoon baking soda*(see note) to a large pot of water and bring to a boil. Cut beans in half and simmer 5-6 minutes or until tender-crisp. Drain well.
Meanwhile in a large skillet cook bacon until crisp. Place bacon on paper towels to drain leaving the grease in the pan. Add 2 tablespoons butter and onion. Cook until softened, about 3-5 minutes.
Add mushrooms, garlic, pepper, salt (or to taste), poultry seasoning, and thyme leaves. Cook until mushrooms have released their juices and are tender, about 5-7 minutes. Stir in flour and cook 1 minute more.
Add the cream and chicken broth. Simmer 5 minutes or until thickened.
Remove from heat and stir in parmesan cheese. Toss with drained green beans.
Place in a 2qt baking dish, top with bacon and breadcrumb mixture and bake 25-30 minutes or until bubbly and bread crumbs are browned.
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