Description
A deliciously creamy and cheesy green bean casserole featuring fresh green beans, crispy bacon, and a blend of sharp cheddar, Monterey Jack, and parmesan cheeses, topped with crunchy French fried onions for the perfect balance of flavors and textures.
Ingredients
Scale
Vegetables and Bacon
- 2 1/2 lbs fresh green beans
- 1 lb bacon, chopped
- 1 large yellow onion, diced
- 2 cloves garlic, minced
Dairy and Cheese
- 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
Other Ingredients
- 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 Oven and Prepare Dish: Preheat your oven to 350°F and lightly grease a 9x13-inch baking dish with nonstick spray to prevent sticking.
- Trim and Blanch Green Beans: Trim the ends of the green beans and cut them in half if you desire. Prepare an ice bath in a large bowl. In a large pot of salted boiling water, blanch the green beans for 4 minutes. Then immediately transfer them to the ice bath to stop cooking. Drain and pat dry thoroughly.
- Cook Bacon: In a large skillet over medium-high heat, cook the chopped bacon until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain excess grease and set aside.
- Sauté Onion and Garlic: Wipe the skillet clean of bacon grease, then add the unsalted butter and melt over medium-high heat. Add the diced onion and cook until softened, about 5 minutes, stirring frequently. Add the minced garlic and cook for 1 more minute until fragrant.
- Make the Sauce Base: Stir in the all-purpose flour and cook, stirring continuously for 1 minute to form a roux. Gradually pour in the whole milk while stirring constantly. Continue cooking and stirring until the mixture thickens, about 3 minutes. Season with kosher salt, freshly ground black pepper, and smoked paprika.
- Add Cream and Cheeses: Remove the sauce from the heat. Stir in the heavy cream, sharp cheddar cheese, Monterey Jack cheese, and parmesan cheese until smooth and fully combined. Stir in half of the cooked bacon and half of the French fried onions.
- Combine Beans and Sauce: Arrange the blanched green beans evenly in the prepared baking dish. Pour the creamy cheese sauce over the green beans and gently stir to combine everything evenly.
- Bake the Casserole: Bake the casserole in the preheated oven for 25 minutes until bubbly and heated through.
- Add Topping and Finish Baking: Remove the casserole from the oven, top with the remaining bacon and French fried onions. Return to the oven and bake for an additional 5 minutes, or until the topping is golden and crispy. Serve warm and enjoy!
Notes
- For a lower fat version, substitute whole milk with 2% milk and reduce or omit heavy cream.
- To make this dish gluten free, use a gluten free flour blend in place of all-purpose flour and ensure French fried onions are gluten free.
- If you prefer a vegetarian casserole, omit the bacon and substitute with smoked paprika or smoked salt for depth of flavor.
- Blanching green beans before baking ensures they remain crisp-tender and maintain vibrant color.
- Make-ahead tip: Assemble the casserole up to the baking step, cover tightly, refrigerate for up to 24 hours, then bake as directed adding a few extra minutes if baking from chilled.
Nutrition
- Serving Size: 1 cup
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 75 mg
