This green bean casserole with bacon (aka green bean cassoulet or cassolette) is made easy using canned green beans and has a tasty fried onion topping.
This is one of my all-time favorite side dishes, especially for the holidays. It’s a combination of a few family favorites.
Nutritious Green Beans
When it comes to green bean nutrition, green beans are rich in fiber and potassium, low in calories, and a good source of manganese, copper, folate, and dietary fiber.
Because they contain little fat and no cholesterol, green beans are a good choice for those watching their weight and following a low-cholesterol diet.
Green beans also make a delicious side dish, especially when served with a side of rice, cornbread, or bread, for a satisfying, low-calorie snack.
About the Green Bean Casserole With Bacon Recipe
While green beans are certainly nutritious, this recipe is admittedly on the decadent side!
The green beans are wholesome and tasty, the bacon adds a touch of smokiness, and the heavy cream makes this dish super tasty. The combination of flavors and textures make for a great holiday meal or great side for any dinner.
If you want to substitute fresh green beans, use about 2 pounds and boil them for abut 6 minutes to soften them before using.
What to Serve With Green Bean Casseroles
This is an excellent side dish for holiday meals or any meals with meat.
Try it with Roast Chicken and Apricot Stuffing.
- For the bean sauce:
- 3 cans greens beans
- ½ lb bacon, cooked and chopped
- 1 lb white button mushrooms, stemmed, rinsed and sliced into 1’’ thick chunks
- 1 tbsp minced garlic
- 1 ½ cups heavy cream
- 1 ½ cups chicken stock
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 2 tbsp salt
- Freshly ground black pepper to taste
- For the topping:
- 3 cups french fried onions, canned
- 4 white bread slices, quartered
- ⅛ tsp freshly ground black pepper
- ¼ tsp salt
- 2 tbsp unsalted butter, softened
- Throw in the bread and generous splodge of butter into a food processor, along with a dash of seasonings and pulse them into coarse crumbs.
- Empty the can of fried onions into a large bowl and add the above seasoned bread crumbs to it; toss them well together and set aside.
- Preheat your oven to 425 degrees F .
- Melt some more butter in the stockpot, over moderately high heat and add the mushrooms as well as garlic.
- Season with a pinch each of salt as well as black pepper and saute the mixture for about 6 minutes or until the mushrooms are cooked through.
- Stir in the flour and continue to saute for another minute before pouring in the broth.
- Simmer the mixture for about 2-3 minutes, while stirring frequently.
- Stir in the cream and lower the heat to medium to simmer the mixture further for about 12 minutes, until the sauce reduces in volume to about 3 ½ cups.
- Add the green beans and stir well until they are properly coated with the thickened sauce.
- Stir in the chopped bacon
- Sprinkle some seasonings over it and give it a nice stir to mix.
- Pour it into a 3 quart baking dish and level the surface with a spatula.
- Top it up with the bread-onion mixture and bake the casserole in the oven, at the preheated temperature, for about 15 minutes or until the surface attains a pleasant golden brown hue.
- Serve right away as a side dish.