Bacon-Topped Green Bean Casserole
ACTIVE: 40 minutes TOTAL: 1 hour and 10 minutes
Who would guess that this classic casserole could get even more delicious?
We upped the ante by adding some bacon and wild mushrooms.
1½ pounds fresh green beans, trimmed
1 cup boiling water
½ ounce dried wild mushrooms,
such as morel, chanterelle, oyster
8 ounces bacon ( 7 to 8 slices),
cut into small pieces
12 ounces cremini mushrooms, sliced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups half-and-half or light cream
2 teaspoons snipped fresh rosemary or
½ teaspoon ground black pepper
1. Preheat oven to 375°F. In an extra-large skillet, cook beans in boiling lightly salted water
about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl, pour 1 cup boiling water over dried
mushrooms. Cover and let stand for 15 minutes.
2. In the same extra-large skillet, cook bacon until crisp. Using a slotted spoon, transfer bacon
to a small bowl lined with a paper towel; crumble bacon. Reserve about 1 tablespoon of the
bacon drippings in the pan; discard the remaining drippings. Cook cremini mushrooms in
the reserved drippings over medium-high heat until lightly browned, stirring occasionally.
Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans.
3. Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard
liquid). Chop the mushrooms; add to green bean mixture.
4. In a medium saucepan, melt butter over medium heat. Stir in flour. Cook and stir for 1
minute. Stir in all but about 2 tablespoons of the reserved mushroom liquid (discard the
liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half (or cream).
Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute
more. Remove from heat. Stir in rosemary, salt and pepper.
5. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for
25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.
Calories 334, Fat 24g (sat 11g), Cholesterol 67mg, Fiber 3g, Total sugars 2g, Protein 16g,
Sodium 1045mg, Potassium 630mg.
Make Ahead Tip: Prepare through Step 4. Transfer crumbled bacon, green bean mixture
and sauce to separate airtight containers. Cover; chill for up to 24 hours. Continue
with Step 5.