Go Back

Best Cheesy Green Bean Casserole

A warm, rich, and simple side dish made with bacon, mushrooms, onion, garlic, milk, cheese, and green beans, perfect for weeknights and holiday meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 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

Method
 

Preparation
  1. In a cold large cast iron skillet, add bacon. Turn heat to medium and cook until crisp, about 25 minutes.
  2. Remove bacon and set aside. Pour bacon drippings into a jar for later use and return 4 tablespoons to the pan.
  3. Add mushrooms, onion, and garlic to the skillet and cook until browned, about 5 minutes.
  4. Add 2 tablespoons of bacon drippings, flour, salt, pepper, and red pepper flakes. Stir until flour dissolves; cook for 1 minute.
  5. Add milk and stir to combine. Remove from heat and add cheese a handful at a time, stirring until melted.
  6. 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.
  7. Top with remaining bacon.

Notes

To store in the fridge, let the casserole cool to room temperature. It will keep for 3 to 4 days in an airtight container. You can also freeze it for up to 2 months.