
Cheesy Bacon Green Bean Casserole

Ingredients
1 (16 oz) package | Bacon, cut into 1/2″ pieces |
8 ounces | Sliced Crimini Mushrooms |
1/2 | Medium Yellow Onion, sliced |
3 | Garlic Cloves, minced |
1/4 cup | All-Purpose Flour* |
1 teaspoon | Kosher Salt, more to taste |
1/2 teaspoon | Fresh Ground Black Pepper |
1-2 pinches | Red Pepper Flakes, to taste |
2 cups | Whole Milk |
1 cup (4 oz) | Shredded Sharp Cheddar Cheese |
24 ounces | Frozen Green Beans, thawed (or blanched fresh green beans, when available) |
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Directions
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Add bacon to cold, large (12″) cast iron skillet; turn heat to medium and cook until crisp, stirring occasionally, about 25 minutes.**
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Remove bacon from skillet with slotted spoon and place on paper towel lined plate. Set aside. Pour bacon drippings into jar to save for later use and return 4 tablespoons to pan.
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Return skillet to medium heat. Add mushrooms, onion and garlic. Cook vegetables until browned, about 5 minutes, stirring occasionally. Add 2 tablespoons bacon drippings, to pan (or butter if you are out of bacon drippings).* Add flour, salt, pepper and red pepper flakes. Stir until flour dissolves into vegetables. Cook 1 minute.
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Add milk and stir to combine. Remove from heat, add cheese one handful at a time; stir between each addition. Once cheese is completely melted add green beans and half of cooked bacon. Stir to combine. Top with remaining bacon.
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Serve and enjoy!
*To Make Gluten-free:
Mix 1/4 cup corn starch with 1/2 cup milk in resealable container. Seal and shake vigorously to create a slurry. Omit flour called for in recipe. Add remaining 1 1/2 cups of milk to the recipe. Cook until it starts to bubble. Add the slurry and stir to combine. Proceed with the recipe adding cheese and melting.
**Shortcut method:
Bake bacon in the oven until crisp. Cool and crumble. Set aside. Add 4 tablespoons butter to skillet. Once the butter is melted add mushrooms, onions and garlic. Continue with recipe as written above.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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