Description
A creamy, cheesy green bean casserole featuring fresh green beans, crispy bacon, and a rich cheese sauce, topped with crunchy French fried onions for the perfect comforting side dish.
Ingredients
Scale
Vegetables
- 2 1/2 lbs fresh green beans
- 1 large yellow onion, diced
- 2 cloves garlic, minced
Meat
- 1 lb bacon, chopped
Dairy
- 4 tablespoons unsalted butter
- 3 cups whole milk
- 1/3 cup heavy cream
- 2 cups sharp cheddar cheese, grated
- 1/2 cup Monterey Jack cheese, grated
- 1/4 cup parmesan cheese, finely grated
Pantry
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 2 cups French fried onions
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish with nonstick spray. Set the dish aside for later use.
- Trim and blanch green beans: Trim the ends of the green beans and cut them in half if desired. Prepare an ice bath in a large bowl. Bring a large pot of salted water to a boil and blanch the green beans for 4 minutes. Immediately transfer the beans to the ice bath to stop the cooking process. Drain and pat dry.
- Cook the bacon: In a large skillet over medium-high heat, cook the chopped bacon until crisp, about 5 minutes. Remove the bacon and drain on paper towels. Set aside.
- Sauté onion and garlic: Wipe out the skillet of excess grease, then add the butter and return to medium-high heat. Add the diced onion and cook while stirring frequently until softened, about 5 minutes. Add the minced garlic and cook for 1 more minute.
- Make the roux and sauce base: Stir in the flour and cook for 1 minute while stirring constantly to cook out the raw flavor. Gradually pour in the whole milk while stirring continuously. Continue cooking and stirring until the mixture thickens, about 3 minutes.
- Season and add cheeses: Remove the skillet from heat and stir in salt, freshly ground black pepper, smoked paprika, and heavy cream. Add the sharp cheddar and Monterey Jack cheeses and stir until melted and smooth. Stir in half of the cooked bacon and half of the French fried onions.
- Assemble and bake: Place the blanched green beans into the prepared baking dish, then pour the cheese sauce over the beans and stir gently to combine. Bake uncovered at 350°F for 25 minutes.
- Add toppings and finish baking: Remove from oven and top with the remaining bacon and French fried onions. Return to the oven and bake for an additional 5 minutes, or until the onions are golden and crispy.
- Serve: Let the casserole cool briefly before serving. Enjoy your cheesy green bean casserole!
Notes
- For a vegetarian version, omit bacon and substitute with smoked paprika or liquid smoke for smoky flavor.
- You can use frozen green beans if fresh are unavailable; thaw and drain well before using.
- To reduce sodium, use low-sodium bacon and cheese varieties or rinse the cooked bacon before mixing.
- Make sure to pat dry the green beans after blanching to prevent the casserole from becoming watery.
- French fried onions can be found pre-packaged or homemade for extra freshness and crunch.
- The casserole can be assembled a day ahead and refrigerated; bake just before serving, adding a few extra minutes to baking time if cold from fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 75 mg
