INTRODUCTION
This is the Best Cheesy Green Bean Casserole. It is a warm, rich, and simple side dish. It uses bacon, mushrooms, onion, garlic, milk, cheese, and green beans. It makes a great dish for weeknights and for holiday meals. The sauce is creamy and full of flavor from the bacon and cheese. It is easy to make and it comes together in one pan for less work.
This dish pairs well with many mains and sides. For a crunchy, cheesy bread to serve on the side, try the best cheesy garlic bread recipe which goes well with rich casseroles.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it mixes simple foods into one tasty dish. The bacon gives a smoky taste. The mushrooms add depth and a soft bite. The cheese makes the sauce creamy and smooth. The green beans add color and a bit of snap. It cooks in one pan, so you spend less time cleaning. You can make it ahead and reheat it. It warms up well and holds its flavor. Kids and adults both like the taste. The flavors are familiar and easy to love.
The recipe is flexible. You can change the cheese, add spices, or use fresh green beans. It works for a cozy dinner or a big holiday table.
HOW TO MAKE Best Cheesy Green Bean Casserole
Start with simple steps and work in order. First, cook the bacon in a large cast iron skillet until it is crisp. Save most of the bacon drippings for flavor. Use some drippings to cook the mushrooms and onion. Add flour to make a roux with the drippings, then add milk to form a creamy sauce. Stir in the cheese until it melts. Mix in the green beans and half the bacon. Heat until the sauce is thick and the beans are warm. Top with the rest of the bacon.
If you like casseroles with full, warm flavors, also try a hearty option like the autumn butternut squash and Italian sausage casserole. It shows how simple swaps can make a new meal with the same easy method.
EQUIPMENT NEEDED
- Large cast iron skillet (or a large heavy pan)
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
- Jar for bacon drippings (optional)
- Cheese grater (if using block cheese)
Ingredients You’ll Need :
1 pound Jones Dairy Farm Dry Aged Hickory Smoked Bacon, cut into 1/2 inch to 3/4 inch pieces, 8 ounces sliced baby bella mushrooms, 1/2 medium yellow onion, sliced, 3 cloves garlic, minced, 1/4 cup all-purpose flour, 1 teaspoon kosher salt, more to taste, 1/2 teaspoon fresh ground black pepper, 1 to 2 pinches red pepper flakes, to taste, 2 cups whole milk, 1 cup shredded sharp cheddar cheese, 24 ounces frozen green beans, thawed
STEP-BY-STEP INSTRUCTIONS :
- In a cold large cast iron skillet, add bacon. Turn heat to medium and cook until crisp, about 25 minutes. Remove bacon and set aside. Pour bacon drippings into a jar for later use and return 4 tablespoons to the pan., 2. Add mushrooms, onion, and garlic to the skillet and cook until browned, about 5 minutes., 3. Add 2 tablespoons of bacon drippings, flour, salt, pepper, and red pepper flakes. Stir until flour dissolves; cook for 1 minute., 4. Add milk and stir to combine. Remove from heat and add cheese a handful at a time, stirring until melted., 5. Mix in green beans and half of the cooked bacon. Return to medium heat and cook until heated through and sauce thickens, about 3 to 5 minutes. Top with remaining bacon.
HOW TO SERVE Best Cheesy Green Bean Casserole
Serve this casserole hot from the pan or oven. Spoon it onto a plate next to your main dish. The cheese sauce will coat the beans and add a rich taste. Top with extra cooked bacon for crunch and color. Add a small salad or a vegetable side for balance.
For a full plate of comfort foods, finish the meal with something sweet like the best homemade chocolate chip cookies after the savory dishes. That sweet finish pairs well with the rich, salty flavors of the casserole.
STORAGE & FREEZING : Best Cheesy Green Bean Casserole
To store in the fridge: let the casserole cool to room temperature. Put it in an airtight container or cover the skillet with a tight lid or foil. It will keep for 3 to 4 days in the fridge. Reheat in the oven at a low temperature until warm, or reheat in a pan on the stove with a splash of milk to loosen the sauce.
To freeze: cool the casserole, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating. Reheat in the oven at 350°F (175°C) until hot in the center. You may need to add a little milk to make the sauce creamy again.
SERVING SUGGESTIONS
- Serve with roast chicken or baked ham for a holiday meal.
- Add a simple green salad to cut the richness.
- Offer warm rolls or garlic bread on the side.
- For a family dinner, place bowls of the casserole on the table for everyone to serve themselves.
- Top with toasted breadcrumbs or fried onions for texture if you like a crisp top.
VARIATIONS
- Use sharp white cheddar or a mix of cheeses for a different flavor. Mild cheddar will be less strong.
- Swap bacon for pancetta or cooked sausage for a new taste.
- Add a splash of white wine to the sauce for extra depth before adding the milk.
- Use fresh green beans: blanch them in boiling water for 3 to 4 minutes, then shock in ice water before adding to the sauce.
- Make a mushroom-heavy version: increase mushrooms and reduce bacon for a veggie-forward dish.
- For a lower fat version: use lower-fat milk and reduce the bacon amount. The dish will still be tasty but lighter.
FAQs (minimum 4 FAQ)
Q: Can I use fresh green beans instead of frozen?
A: Yes. Blanch fresh beans in boiling water for 3 to 4 minutes, then cool them in ice water. Drain well before adding to the sauce.
Q: Can I make this without bacon?
A: You can. Leave out the bacon and use olive oil or butter for the pan. Add smoked paprika to give a smoky flavor.
Q: How do I keep the sauce from being too thin?
A: Cook the sauce until it thickens on the stove. If it is thin after cooling, warm it again and add a small slurry of flour and milk, a little at a time, until you reach the right thickness.
Q: Can I use a different cheese?
A: Yes. Try gruyere, fontina, or a mix of Cheddar and Monterey Jack for a different taste.
Q: Is this safe to freeze with cheese?
A: Yes, but the texture may change slightly. Reheat slowly and add a splash of milk if the sauce seems dry.
MAKE-AHEAD TIPS FOR Best Cheesy Green Bean Casserole
Make the dish up to the step before you add the green beans and bacon back in. Cool the sauce, cover it, and store in the fridge for up to one day. When ready to serve, reheat the sauce in the pan, add the green beans and half the bacon, and heat until warm. Top with the rest of the bacon and serve.
You can also cook the bacon and store it separately. Reheat the bacon in the oven for a few minutes to crisp it again before topping the casserole. If you plan to bake the whole dish in the oven rather than finish on the stove, place the mixed casserole in a baking dish, top with bacon, and bake at 350°F (175°C) until bubbly, about 15 to 20 minutes.
If you pack this casserole for a potluck, keep the sauce warm in a slow cooker on low. Stir the beans in just before serving so they stay bright and not overcooked.
Best Cheesy Green Bean Casserole
Ingredients
Method
- In a cold large cast iron skillet, add bacon. Turn heat to medium and cook until crisp, about 25 minutes.
- Remove bacon and set aside. Pour bacon drippings into a jar for later use and return 4 tablespoons to the pan.
- Add mushrooms, onion, and garlic to the skillet and cook until browned, about 5 minutes.
- Add 2 tablespoons of bacon drippings, flour, salt, pepper, and red pepper flakes. Stir until flour dissolves; cook for 1 minute.
- Add milk and stir to combine. Remove from heat and add cheese a handful at a time, stirring until melted.
- Mix in green beans and half of the cooked bacon. Return to medium heat and cook until heated through and sauce thickens, about 3 to 5 minutes.
- Top with remaining bacon.