Bacon Topped Green Bean Casserole Recipe

Name: Bacon Topped Green Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs fresh green beans, trimmed; 1 cup boiling water; 1/2 ounce dried wild mushrooms, such as morel, chantarelle, oyster, and or porcini mushroom; 7 slices bacon, cut into small pieces (8 ounces); 12 ounces cremini mushrooms, sliced; 2 garlic cloves, minced; 3 tablespoons butter; 3 tablespoons all-purpose flour; 2 cups half-and-half or 2 cups light cream; 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 1 teaspoon salt; 1/2 teaspoon ground black pepper

Servings: persons

1 1/2 lbs fresh green beans, trimmed
1 cup boiling water
1/2 ounce dried wild mushrooms, such as morel, chantarelle, oyster, and or porcini mushroom
7 slices bacon, cut into small pieces (8 ounces)
12 ounces cremini mushrooms, sliced
2 garlic cloves, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups half-and-half or 2 cups light cream
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper

1
In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes.
2
In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel; crumble bacon. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook cremini mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.
3
Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture.
4
For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in all but about 2 tablespoons of the mushroom liquid (discard the liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. (To serve today, omit Step 5 and continue as directed in Step 6.).
5
Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours.
6
Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.

1491

kcal

Calories

134

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lbs fresh green beans, trimmed, 1 cup boiling water, 1/2 ounce dried wild mushrooms, such as morel, chantarelle, oyster, and or porcini mushroom, 7 slices bacon, cut into small pieces (8 ounces), and more.

Yes, Bacon Topped Green Bean Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon Topped Green Bean Casserole

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