So to get started, I wanted to get away from the canned goodness that is cream of mushroom soup and share how easy it is to make your own cream sauce! When you decide to use fresher produce, you get to adjust the taste to your liking and make things taste even better. And it’s just as convenient! I used fresh green beans and mushrooms as well, to add a vibrant bite to the dish. Once you make the switch you will never go back! And last but not least: Bacon! You can never go wrong with crispy and delicious bacon. Adding some protein gives this casserole legs to stand on its own.

Start with Bacon
First things first, you want to start with the bacon so you can use the natural grease instead of having to add oil to the pan.

Preheat oven to 350F. In a large skillet over medium heat, add in the chopped bacon and cook until crispy. Once cooked, transfer to a plate lined with paper towel and set aside. Reserve half of the bacon grease in the pan.

Taste the Difference

Then you will add into the pan the diced mushrooms, garlic, and butter, and sauté until golden brown. Next, add in the flour and stir to combine and allow to cook for 30 seconds or so, while continuously stirring to prevent burning. By adding the flour you’re making a roux to help thicken and keep your cream sauce together while it bakes.

Add in the green beans and salt and pepper to taste and mix thoroughly. Cook for 6-8 minutes. This helps wilt the green beans a little before baking. You can also cut the green beans into small pieces if you’d like.

Fresh green beans give this casserole dish body and a nice chew when it’s done baking. At times, canned green beans can turn a little mushy after baking. So you can avoid that altogether by using fresh green beans :).

Finally, add in the cream and half of the cooked bacon. Mix thoroughly and transfer to a baking dish.

Baked Goodness
Top with mozzarella cheese, the rest of the cooked bacon, half of the fried onions, oregano, and top it with a drizzle of olive oil.

Allow to bake for 25-30 minutes or until the top is golden brown and bubbling.

Once it’s out of the oven, top with remaining fried onions. 

Let cool for a few minutes before serving.

Enjoy!

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Creamy Bacon Green Bean Casserole

A thanksgiving staple and classic! This is my twist on green bean casserole, which proves that adding cream, bacon and cheese to anything makes it 10x better!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10

Author kingcooks

Ingredients

• 1 ½ lbs. green beans
• 1 cup bacon chopped
• 2 1/2 cup mushrooms diced
• 1 cup French fried onions
• 2 cups heavy cream
• 1 cup mozzarella cheese shredded
• 1 tbsp. butter
• 1 tbsp. flour
• 1 tbsp. garlic minced
• 1 tbsp. oregano dried
• salt and pepper to taste
• olive oil

Instructions

• Preheat oven to 350 F.
• In a large skillet over medium heat, add in chopped bacon and cook until crispy. Once golden, transfer to a plate lined with paper towel and set aside. Reserve half of the bacon grease in the pan.
• Add in the diced mushrooms, garlic, and butter, and sauté until golden brown. Next add in the flour and stir to combine and allow to cook for 30 seconds or so, while continuously stirring to prevent burning.
• Add in the green beans and add salt and pepper to taste, mix thoroughly. Cook for 6-8 minutes.
• Add in the cream and half of the cooked bacon. Mix thoroughly and transfer to a baking dish.
• Top with shredded mozzarella cheese, the rest of the cooked bacon, half of the fried onions, oregano, and top with a drizzle of olive oil.
• Allow to bake for 25-30 minutes or until the top is golden brown and bubbling.
• Once out of the oven, top with remaining fried onions.
• Let it cool for a few minutes before serving and enjoy!

Thanks for stopping by! Drop a comment if you give this recipe a try! Don’t forget sharing is caring!

*On Pinterest? Click the pic below to pin!*
See how easy that was?!? Until next time, cook like a king!