Bacon Green Bean Casserole
Time: 1 hour 5 minutes
Yield: 8 servings
Here's a sentence that no one has ever said: "I don't think it needs bacon." Bacon Green Bean Casserole takes the classic, creamy, refreshing holiday side and adds even more savoriness and delightful fattiness. It's crispy, crunchy, meaty, and hearty—the ultimate combination in vegetable dishes. Bacon Green Bean Casserole takes Thanksgiving dinner to another level... with bacon.
Preheat the oven to 375 degrees F.
Combine the bread crumbs, melted butter, parmesan cheese, and parsley for the topping in a small bowl. Set aside.
Fill a large pot with water and bring it to a boil on the stove-top.
Add the baking soda to the boiling water. This will help the green beans maintain their color during the cooking process.
Pour the green beans into the pot and let them simmer until tender-crisp, about 5-6 minutes.
Drain the green beans. Set aside.
In a large skillet on the stove-top over medium heat, cook the bacon until crisp.
Using a slotted spoon, remove the bacon and place it onto a plate with a paper towel to drain. Reserve the grease in the skillet.
Add the butter and onion to the skillet. Cook until the onion softens, about 3-5 minutes.
Add the mushrooms, garlic, pepper, salt, poultry seasoning, and thyme. Cook until the mushrooms have wept their moisture away and are tender, for about 5-7 minutes.
Add the flour and cook until the raw flour smell disappears, for about 1 minute.
Add the cream and chicken broth. Let it simmer until it thickens, about 5 minutes.
Remove the skillet from the heat.
Stir in the parmesan cheese.
Toss in the green beans.
Pour the whole mixture into a 2-quart baking dish.
Top with the bacon bits and the bread crumb topping.
Bake until bubbly and the bread crumbs have browned, for about 25-30 minutes.