Is a Friendsgiving recipe really any different than a Thanksgiving recipe? Short answer: no, it is not.
Enter: Green Bean Casserole with Bacon. Friends and family alike will rejoice.
Here’s one thing you should know about this recipe – I used the microwaveable green beans in a bag instead of the raw/fresh ones. Blanching them and then transferring to ice water is just a pain. So I bought these and cooked them for half the time in the microwave. Sue me. The texture and all that was still the same as the original Campbell’s version, and I never used canned green beans for that either. Gross. But I promise you this one was just perfect.
Green Bean Casserole w/Bacon
For “fried” onions:
- 1 large onion, sliced thin
- 2 tbsps all-purpose flour
- 2 tbsps panko breadcrumbs
- 1/2 tsp Kosher salt
Beans and sauce:
- 1 lb green beans, trimmed and halved
- 10 oz sliced white mushrooms
- 4 slices of bacon, cut into 1-inch pieces
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 tbsp unsalted butter
- 1/4 tsp nutmeg
- 1 tsp Kosher salt
- 1/4 tsp Black pepper
- 1 cup half and half
- 1 cup chicken broth
- Preheat oven to 450 degrees. In a large bowl, toss the onions, salt, flour, and panko and toss to coat as evenly as possible. Spray a sheet pan with nonstick cooking spray and spread onions out evenly. Bake for about 20-25 mins and toss a few times while cooking. Some pieces will get a little burnt, but don’t worry, it will be delicious. Once done, set aside to cool and turn oven down to 400.
- While the onions are cooking, prepare the beans. I used the beans that cook in a microwaveable bag to save time, so I cooked them for half the amount of time the package directions suggested. If you can’t find those, bring a large pot of water to boil and add 1 tbsp salt. Blanch the beans for about 5 mins and then put directly into a large bowl of ice water to stop the cooking (and will keep them from turning grey).
- Heat a large, oven-safe sauce pan or cast iron skillet over medium-high heat. Add the bacon and cook for a few minutes til slightly crisp. Don’t make too crisp because they will go back in the oven later to crisp more.
- Remove bacon from pan and leave the bacon fat in there. Add the 1 tbsp unsalted butter, then add the mushrooms, 1 tsp Kosher salt and black pepper. Cook for 4-5 minutes until slightly brown and the juices release from the mushrooms.
- Add garlic and nutmeg and cook for another minute.
- Sprinkle the flour over the mushroom mixture and let cook for 1-2 minutes.
- Add chicken broth and stir to combine. The flour on the mushrooms will thicken the broth and it will look like mushroom gravy. Yum.
- Lower the heat to medium-low and add the half and half. Stir together. Cook until the mixture thickens, about 6-8 minutes.
- Remove from the heat and add 1/4 of the baked/frizzled onions and all of the beans. Stir to coat everything in the pan.
- Top with bacon and the rest of the onions, and pop in the oven for 15-20 minutes until the whole thing is nice and bubbly. Serve immediately.