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Loaded Green Bean Casserole Recipe

Loaded Green Bean Casserole Recipe
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★★★★★

5 from 26 reviews

A deliciously creamy and savory Loaded Green Bean Casserole featuring fresh green beans, caramelized onions, crispy bacon, sautéed mushrooms, melted cheddar cheese, and crunchy French fried onions. Perfect as a hearty side dish for holiday dinners or weeknight meals.

Ingredients

Scale

Vegetables and Main Ingredients

  • 12 ounces fresh green beans
  • 2 cups sliced sweet or yellow onions
  • 8 ounces fresh sliced mushrooms (such as cremini, shiitake, or button)
  • ½ cup crispy French fried onions

Dairy and Fats

  • 2 tablespoons unsalted butter
  • 2 tablespoons butter (for mushroom sauce)
  • ½ cup whole milk
  • 2 cups shredded cheddar cheese (divided)

Meat

  • 8 slices bacon (chopped)

Herbs and Seasonings

  • 1 teaspoon fresh thyme
  • 2 teaspoons fresh thyme leaves
  • Salt (to taste)
  • Black pepper (to taste)

Other

  • 2 tablespoons all-purpose flour
  • 1 cup low-sodium chicken broth

Instructions

  1. Blanch the green beans: Bring a pot of water to a rolling boil and salt generously. Add the fresh green beans and cook for 3-4 minutes until crisp-tender. Drain immediately and plunge them into a bowl of ice water to stop the cooking. Once cooled, drain well and set aside.
  2. Caramelize the onions: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 8-10 minutes until softened. Add 1 teaspoon fresh thyme and season with salt and pepper to taste. Continue cooking and stirring occasionally for another 30-40 minutes until the onions turn golden brown and caramelized. If they begin to stick or dry out, add 1-2 tablespoons of water as needed. Remove from heat and set aside.
  3. Cook the bacon: In another large skillet over medium heat, cook the chopped bacon until brown and crisp. Transfer the bacon to a paper towel-lined plate to drain excess fat. Reserve 2 tablespoons of the bacon grease in the skillet, discarding the rest.
  4. Sauté the mushrooms: Add the fresh sliced mushrooms to the reserved bacon grease in the skillet. Cook over medium heat, stirring occasionally, until the mushrooms are tender and caramelized, about 8-10 minutes. Stir in 2 teaspoons of fresh thyme leaves and season with salt and pepper to taste. Remove from heat.
  5. Make the cheese sauce: Reduce the heat to medium-low and add 2 tablespoons of butter to the mushroom skillet. Once melted, whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes to form a roux. Slowly pour in 1 cup of low-sodium chicken broth, whisking constantly to prevent lumps. Then add ½ cup of whole milk and continue whisking until the sauce thickens and simmers gently. Season with salt and black pepper to taste.
  6. Add cheese and onions to sauce: Stir in 1 cup of shredded cheddar cheese into the thickened sauce until fully melted. Then fold in the caramelized onions until well incorporated.
  7. Assemble the casserole: Transfer the blanched green beans into a baking dish. Pour the creamy cheese and onion sauce over the beans evenly.
  8. Bake immediately or refrigerate: If baking right away, top the casserole with the crispy cooked bacon, remaining 1 cup shredded cheddar cheese, and ½ cup French fried onions. Cover with foil and bake in a preheated 375°F (190°C) oven for 15 minutes. Then uncover and bake for an additional 5 minutes until bubbly and golden brown around the edges.
  9. For later baking: Let the assembled casserole cool completely, cover tightly with plastic wrap, and refrigerate. When ready to bake, bring the casserole to room temperature and preheat the oven to 375°F (190°C). Top with bacon, cheese, and French fried onions, cover with foil, and bake for 15 minutes. Uncover and bake for 5 more minutes until bubbly and browned.

Notes

  • Fresh green beans can be substituted with frozen green beans if fresh is unavailable; adjust blanching time accordingly.
  • For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
  • To reduce sodium, use low-sodium broth and less added salt.
  • Caramelizing onions requires patience but adds depth of flavor; do not rush this step.
  • French fried onions add a nice crunch; store-bought are convenient and work well.

Nutrition

Keywords: Green bean casserole, loaded casserole, caramelized onions, bacon casserole, holiday side dish, creamy casserole

Find it online: https://foodbylina.com/loaded-green-bean-casserole-recipe/