Best 7 Green Bean Casserole With Bacon Recipes

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BACON & CHEDDAR GREEN BEAN CASSEROLE



Bacon & Cheddar Green Bean Casserole image

Everything's better with bacon...and cheese. Make your favorite green bean casserole even better, just by adding these two ingredients. And no need to wait for a holiday to make this one - any day of the week will work!

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 40m

Yield 12

Number Of Ingredients 7

2 (10.5 ounce) cans Campbell's® Condensed Cream of Mushroom Soup
1 cup milk
½ cup shredded Cheddar cheese, divided
6 slices bacon, cooked and chopped
¼ teaspoon ground black pepper
4 (14.5 ounce) cans Del Monte® Green Beans, any style, drained
2 ⅔ cups French's® Crispy Fried Onions

Steps:

  • Stir the soup, milk and half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish.
  • Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon.
  • Bake for 5 minutes or until the onions are golden brown.

Nutrition Facts : Calories 195.2 calories, Carbohydrate 14.4 g, Cholesterol 13.5 mg, Fat 12.4 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 5.1 g, Sodium 1027.9 mg, Sugar 3.6 g

GREEN BEAN CASSEROLE WITH BACON



Green Bean Casserole with Bacon image

Frozen French-cut green beans can be used in place of fresh to save time. Make sure to thaw them first, drain well, and pat dry with paper towels.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h40m

Number Of Ingredients 13

Safflower oil, for frying
1 shallot, peeled and thinly sliced in rings
1/4 cup unbleached all-purpose flour
Kosher salt and freshly ground pepper
1 1/2 pounds green beans
12 slices bacon (3/4 pound), cut crosswise in 1/4-inch pieces
2 tablespoons unsalted butter
1 medium onion, cut into 1/4-inch dice (1 1/3 cups)
8 ounces cremini mushrooms, thinly sliced
3 cups milk, room temperature
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce

Steps:

  • Heat 1/2 inch of safflower oil in a medium skillet over medium-high. Toss shallot rings with 1 tablespoon flour. Fry the shallots in batches, turning frequently, until golden brown, about 3 minutes. Transfer to paper towels to drain. Season with salt.
  • Cook green beans in a large pot of salted boiling water until bright green and just tender, about 5 minutes. Drain and rinse with cold water to cool. Drain well and pat dry with paper towels. Trim beans, slice in half lengthwise, and cut into 2- to 3-inch pieces.
  • Preheat oven to 375 degrees. Heat a large straight-sided skillet over medium-high. Add bacon and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a paper towel-lined plate. Drain and discard fat.
  • Return skillet to medium-high. Add butter, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally and scraping up brown bits on the bottom of skillet as the vegetables release their juices, until tender and just beginning to brown, about 4 minutes. Reduce heat to medium. Add remaining 3 tablespoons flour and cook, stirring, until mixture begins to turn golden, 1 minute. Slowly stir in milk and continue stirring until mixture coats the back of a spoon, about 13 minutes. Remove from heat. Stir in mustard, cayenne, and Worcestershire. Season with salt and pepper. Stir in cooled green beans and 1/2 cup reserved cooked bacon.
  • Transfer mixture to a 2 1/2-quart shallow baking dish; cover. Bake until mixture is bubbly and heated through, 15 minutes. Uncover, top with remaining bacon and fried shallots, and serve immediately.

GREEN BEAN CASSEROLE



Green Bean Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 14

2 pounds fresh green beans, ends cut off
Salt
4 slices bacon, cut into 1/4-inch pieces
3 cloves garlic, minced
1 red bell pepper, diced
1/2 whole large onion, chopped
4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk, plus extra for thinning if needed
1/2 cup half-and-half
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup grated sharp Cheddar
1 cup panko breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.
  • Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
  • In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
  • Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.

BACON AND BROWN SUGAR GREEN BEAN CASSEROLE



Bacon and Brown Sugar Green Bean Casserole image

Great side dish for family events if you're tired of the regular green bean casserole. This salty and sweet side dish will definitely be the talk of the table!

Provided by BrandonS

Categories     Side Dish

Time 9h

Yield 12

Number Of Ingredients 9

1 cup soy sauce
1 cup butter, melted
1 cup brown sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 (16 ounce) package maple bacon
1 pound fresh green beans, or to taste
toothpicks

Steps:

  • Mix soy sauce, butter, brown sugar, salt, garlic powder, and black pepper together in a large bowl.
  • Wrap 1 piece of bacon around 3 or 4 green beans. Use a toothpick to secure in place, if necessary, and place in a baking dish. Continue with remaining bacon and green beans. Pour brown sugar sauce on top, cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Uncover baking dish; turn and dip the wrapped green beans so they are covered in the sauce.
  • Bake in the preheated oven until bacon is fully cooked, 45 minutes to 1 hour.

Nutrition Facts : Calories 297 calories, Carbohydrate 22.8 g, Cholesterol 54.3 mg, Fat 20.6 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 11.4 g, Sodium 1799.7 mg, Sugar 18.8 g

BACON GREEN BEAN CASSEROLE



Bacon Green Bean Casserole image

This Bacon Green Bean Casserole is a delicious twist on the classic side dish. This version is made without mushrooms or a cream soup. Instead it's made with real ingredients making this a must have side dish every year!

Provided by Janelle

Time 45m

Number Of Ingredients 11

4 strips of bacon, diced
1 medium yellow onion, diced
2 Tablespoons butter
1 tablespoon garlic paste or 2 teaspoons minced garlic
3 Tablespoons flour
1 cup whole milk
2 Tablespoons sour cream
1/8 teaspoon ground black pepper
2 cans french style green beans, drained
1 cup sharp cheddar cheese
1 cup crispy french fried onions

Steps:

  • Preheat oven to 350*F
  • Spray a 9x9 casserole dish with cooking spray and set aside.
  • In a medium skillet, cook bacon over medium heat until done but not crispy.
  • Add onion and cook until onion is cooked through and translucent. If there isn't enough bacon fat to help onion cook, add 1 Tablespoon butter. This will depend on how fatty your bacon is.
  • Add garlic and cook for 1 more minute.
  • Remove ingredients from pan and set aside in a bowl.
  • Add 1 Tablespoon butter to hot pan. Once melted add flour and mix well.
  • Slowly whisk in 1/4 cup of milk to flour mixture. This should create a thick paste. Add rest of milk, 1/4 cup at a time (total of 1 cup) whisking continually until all milk is incorporated and mixture is smooth and creamy.
  • Add sour cream and continue to cook until mixture thickens.
  • Once mixture has thickened remove from heat and add black pepper, green beans and bacon mixture. Mix to combined.
  • Pour mixture into prepared baking dish.
  • Top with cheddar cheese then crispy onions.
  • Bake for 30 minutes or until cheese is melted and crispy onions are golden.
  • Serve Immediately.

Nutrition Facts : Calories 300 calories, Carbohydrate 16.4 grams carbohydrates, Cholesterol 46 milligrams cholesterol, Fat 20.7 grams fat, Fiber 1.6 grams fiber, Protein 10.7 grams protein, SaturatedFat 9 grams saturated fat, Sodium 643 grams sodium, Sugar 4.1 grams sugar

GREEN BEAN CASSEROLE (MUSHROOM, GARLIC AND BACON, OH MY!)



Green Bean Casserole (Mushroom, Garlic and Bacon, Oh My!) image

Every year it is my BF's and my job to bring the green bean casserole to the Thanksgiving dinner. The recipe started with us just adding bacon (because EVERYTHING is better with bacon) and then we added more "stuff" till we came up with this super fattening, garlic laden delight. Maybe next time we might have to add shredded cheese and some sauteed onions. . . food for thought :)

Provided by Aussie-In-California

Categories     Pork

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb bacon, cooked and crumbled
5 garlic cloves, chopped (or more if you like)
2 (8 ounce) packages fresh mushrooms, sliced
2 tablespoons extra virgin olive oil
4 tablespoons butter
2 (10 3/4 ounce) cans Campbell's Cream of Mushroom Soup (or the Cream of Mushroom Soup with Roasted Garlic)
1 1/2 cups milk (or half and half)
1/4 teaspoon black pepper
2 (16 ounce) bags frozen French-cut green beans, thawed, drained and squeezed of extra water
2 2/3 cups French's French fried onions

Steps:

  • Sauté chopped garlic in the butter and olive oil, add mushrooms until mostly soft.
  • Set aside to cool.
  • When cooled, drain off extra liquid.
  • Mix soup, milk, pepper, 1/2 of the crumbled bacon, sautéed mushrooms, green beans and 1 1/3 cups French Fried Onions in a large bowl.
  • Transfer into large baking dish and spread into even layer.
  • Bake at 350°F for 40 minute or until hot.
  • Stir and then top with remaining 1 1/3 cup onions and bacon.
  • Bake 5 minute until onions are golden.

GREEN BEAN CASSEROLE WITH WALNUT BACON CRUMBLE



Green Bean Casserole With Walnut Bacon Crumble image

Chanterelle mushrooms and a crunchy, sweet, and salty walnut-bacon topping make this holiday side dish a stand-out.

Provided by Andrea Bemis

Categories     HarperCollins     Thanksgiving     Fall     Side     Bacon     Walnut     Green Bean     Mushroom     Soy Free     Peanut Free     Wheat/Gluten-Free     Vegetable

Yield Serves 6 as a side

Number Of Ingredients 15

For the topping:
4 slices thick-cut bacon, finely chopped
1 medium onion, diced
½ cup walnuts
½ cup finely chopped parsley
For the beans and sauce:
1 pound fresh green beans, rinsed and trimmed
2 tablespoons unsalted butter
12 ounces chanterelle mushrooms, roughly chopped
Hefty pinch of salt and freshly ground black pepper
2 cloves of garlic, minced
¼ teaspoon freshly grated nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup heavy cream

Steps:

  • Preheat the oven to 475°F.
  • Make the topping:
  • In a large cast-iron skillet over medium heat, cook the bacon until it is lightly crisp (it will cook a little more in the oven, so no need to get it extra crispy). With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Add the onion to the bacon drippings (there should be about 1 tablespoon in the skillet; if there's way more than that, pour out some and save it for future use). Cook the onion until it is soft and tender, about 8 minutes. Transfer it to a bowl.
  • Add the walnuts to the same pan and cook, shaking the pan often, until they are lightly golden, about 5 minutes. Add the walnuts to the bowl with the onion and crumble in the bacon. Add the parsley and toss the whole mixture well. Set aside.
  • Wipe out the skillet (you'll be using it again).
  • Make the beans:
  • Bring a large pot of heavily salted water to a boil. Add the beans and blanch them for 5 minutes. While they cook, prepare a large bowl of ice water. Drain the beans in a colander and immediately plunge them into the ice water to stop the cooking. Drain them again and set them aside.
  • Make the sauce:
  • Melt the butter in the cast-iron skillet set over medium-high heat. Add the mushrooms and a hefty pinch of salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the cream. Cook until the mixture thickens, stirring occasionally, 6 to 8 minutes.
  • Remove the pan from the heat and add the green beans. Sprinkle them evenly with the bacon and onion mixture and bake until bubbly, approximately 15 minutes.
  • Serve immediately.

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