Description

This Green Bean Casserole with Fresh Green Beans is a delightful twist on a classic, featuring smoky bacon, creamy sauce, and crispy fried onions, making it perfect for family gatherings or weeknight dinners.

Ingredients

Scale

2 pounds fresh green beans
6 to 8 strips thick-cut bacon
1 medium yellow onion
6 cloves garlic, minced
1 cup sliced mushrooms (cremini or button)
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
1 cup chicken broth
2 ½ cups whole milk
1 teaspoon soy sauce
¼ teaspoon Umami mushroom seasoning
Salt and pepper to taste
1 ½ to 2 cups French crispy fried onions
½ cup panko breadcrumbs
Cooking oil spray

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Instructions

Preheat oven to 350°F and prepare a 9×13 inch baking dish.
Blanch trimmed green beans in boiling water for 5 minutes, then plunge into ice water before draining.
Cook bacon in a skillet until crispy, drain, and reserve grease.
Sauté onion, garlic, and mushrooms in the bacon grease until fragrant, then add butter and flour, cooking for 2-3 minutes.
Gradually add chicken broth and milk, stirring until the sauce thickens. Season with soy sauce, salt, and pepper.
Combine blanched green beans, bacon, and creamy sauce in the baking dish. Top with panko breadcrumbs and fried onions.
Bake uncovered for 20-25 minutes until bubbling and golden.

Notes

To store, cool completely and refrigerate for up to 4 days.
This casserole can be frozen before baking for up to 3 months; thaw in the fridge before baking.
For extra flavor, consider adding shredded cheese or other vegetables.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 5g
Sodium: 620mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 30mg