Bacon green bean casserole with mushrooms, cheddar, and fresh green beans is the only way to make this classic Thanksgiving side dish!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Side Dish
Cuisine: American
Servings: 8servings
Calories: 294kcal
Author: Megan Byrd, RD
Cost: $18.49 or $2.31/serving
Ingredients
2lbsfresh green beans
8ozbaconnitrite-free and uncured
3tbspavocado oil
3tbspwhole wheat flour
2cupschicken broth
16ozmushroomssliced
1yellow onionsliced
1tspgarlic powder
¼tsp sea salt
1cuphalf n half
½cupshredded cheddar
½cupshredded parmesan
½cupbreadcrumbs
Instructions
Wash, trim, and chop your green beans. Add the green beans to a pot of boiling water, and allow to cook for 5-6 minutes. If you like softer green beans, cook for a few minutes longer. Drain and set aside.
Meanwhile, chop up your bacon strips into small pieces, and cook in a skillet on medium until crispy. Drain and set aside.
Add avocado oil to a large skillet and heat over medium heat. Whisk in flour until smooth.
Add broth and whisk until smooth. Bring to a simmer over medium heat, then add sliced onions and mushrooms. Cook until vegetables are tender.
Add half n half and cheese, and stir until the cheese is melted and everything is combined in a rich sauce.
Combine the cooked green beans, bacon, and mushrooms sauce. Toss until well combined.
Pour into a greased 9x13 pan, then sprinkle with breadcrumbs. Bake at 350 degrees for 30 minutes, until hot and bubbly. Serve hot!