Green beans, or haricot vert, in a creamy mushroom bacon sauce topped with crispy fried onions. This creamy green bean casserole with bacon and mushrooms is delicious and perfect as a side.
You guys, just two more weeks until Thanksgiving! Seriously, can you believe it? Time seems to move so fast once we hit November.
Since we’re nearing the big day, we’re going to keep talking about Thanksgiving dishes. Like this classic green bean casserole. I have to say that it’s my favorite Thanksgiving side this year! I may, or may not, have been eating this dish since late summer….
What? I need to taste test the recipe a few times before I share it with you. Who says I can’t have Thanksgiving sides during the summer? Lol
I’m obsessed with the creaminess and savoriness of this green bean casserole. Have you ever had green bean casserole made from scratch? Well… Mostly from scratch since I didn’t make the fried onions. But fresh green beans? Heavy cream? Fresh mushrooms? And bits of bacon? No? Then you’re missing out.
When I tried green beans casserole for the first time, all the ingredients came from a can. For me, it felt like it was missing something. It just wasn’t impressive. But when you’re using fresh ingredients, the taste is completely different.
I’m pretty sure I can eat this all on my own.
Preheat the oven to 400F. Lightly grease a baking dish with nonstick cooking spray or olive oil. I used a 9 inch pie dish.
In a small skillet, cook four strips of bacon until crispy. Remove the bacon from the skillet and set onto a bowl or plate. Use a paper towel to soak up the oil. Set aside for now.
Boil water with a tablespoon of salt in a large pot. Drop the green beans or haricot vert into the water and cook for about 5 minutes. I used haricot vert since I liked the tenderness of the thinner green beans. Drain the green beans and drop into a bowl of ice water to stop the cooking process. Drain again and set aside for now.
In a large skillet, heat up vegetable oil on medium high for a minute and add mushrooms and salt. Cook the mushrooms for about 5 minutes. Next, add the garlic and cook for about 3 minutes until the garlic is tender. Sprinkle the flour on top of the mixture and stir until combined. The flour will soak up the moisture formed by the mushrooms. Add the chicken broth and allow it to simmer for a few minutes. Pour in the heavy cream and lower the heat to medium low. Cook until the sauce has thickened, about 10 minutes.
Remove from heat, and add 1/4 of the fried onions, torn up pieces of bacon, and all of the green beans. I used French’s Fried Onions. For a twist, you can also use the fried jalapeno. Mix until well combined and coated with the suace. Pour the green bean mixture into the baking dish. Then topwith the rest of the fried onions.
Bake the green bean casserole in the oven for about 15 minutes until the fried onions have browned. Remove from the oven and allow to cool for a few minute before serving.
Serve the creamy green bean casserole with bacon and mushrooms warm.
Enjoy!
- 4 slices bacon
- 1 tablespoons salt
- 12 oz fresh green beans or haricot vert, rinsed and trimmed
- 2 tablespoons vegetable oil
- 8 ounces mushrooms, sliced
- 1 teaspoon salt
- 3 cloves garlic, minced
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- ½ cup heavy cream
- 2 cups fried onions
- Preheat the oven to 400F. Lightly grease a baking dish with nonstick cooking spray or olive oil.
- In a small skillet, cook four strips of bacon until crispy. Remove the bacon from the skillet and set onto a bowl or plate. Use a paper towel to soak up the oil. Set aside for now.
- Boil water with a tablespoon of salt in a large pot. Drop the green beans or haricot vert into the water and cook for about 5 minutes. Drain the green beans and drop into a bowl of ice water to stop the cooking process. Drain again and set aside for now.
- In a large skillet, heat up vegetable oil on medium high for a minute and add mushrooms and salt. Cook the mushrooms for about 5 minutes. Next, add the garlic and cook for about 3 minutes until the garlic is tender. Sprinkle the flour on top of the mixture and stir until combined. The flour will soak up the moisture formed by the mushrooms. Add the chicken broth and allow it to simmer for a few minutes. Pour in the heavy cream and lower the heat to medium low. Cook until the sauce has thickened, about 10 minutes.
- Remove from heat, and add ¼ of the fried onions, torn up pieces of bacon, and all of the green beans. Mix until well combined and coated with the suace. Pour the green bean mixture into the baking dish. Then top with the rest of the fried onions.
- Bake the green bean casserole in the oven for about 15 minutes until the fried onions have browned. Remove from the oven and allow to cool for a few minute before serving.
- Serve the creamy green bean casserole with bacon and mushrooms warm.
Wow! This dish looks delicious, great work. It is so appealing to both the eyes and the taste buds, I admit my mouth is watering 🙂
Oh, I never should have looked. Green bean casserole, roasted garlic brussel sprouts. Mmmmmmmmmm.
I’m not that big of a fan of green beans, but I looove green bean casserole. This looks like a great recipe
I hope you’ll get the chance to try this one!
Andrea this is a lovely dish and one I’ve not seen before. I will test it out soon (minus the bacon to make it veggie). Thanks for sharing at Fiesta Friday – don’t forget to link up so your readers can come and join the party too!
Your new fresh recipe lifts up this dish that has been around for years. I’ll try this!
I hope you’ll like it!
One of my childhood favorite Thanksgiving side dishes. Can’t wait to try this elegant version.
I hope you’ll like this!
Looks yummy! My green beans are finished now but I will remember it for next year.
Hope you’ll get a chance to try it!
Oh boy, I can’t wait to try this! It looks not only delicious but totally original. Thank you!
I hope you’ll like it!