Bacon Green Bean Casserole Food

BACON & CHEDDAR GREEN BEAN CASSEROLE

Steps:

• Stir the soup, milk and half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish.
• Bake at 350 degrees F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon.
• Bake for 5 minutes or until the onions are golden brown.

GREEN BEAN CASSEROLE WITH BACON

Steps:

• Heat 1/2 inch of safflower oil in a medium skillet over medium-high. Toss shallot rings with 1 tablespoon flour. Fry the shallots in batches, turning frequently, until golden brown, about 3 minutes. Transfer to paper towels to drain. Season with salt.
• Cook green beans in a large pot of salted boiling water until bright green and just tender, about 5 minutes. Drain and rinse with cold water to cool. Drain well and pat dry with paper towels. Trim beans, slice in half lengthwise, and cut into 2- to 3-inch pieces.
• Preheat oven to 375 degrees. Heat a large straight-sided skillet over medium-high. Add bacon and cook, stirring occasionally, until browned, about 8 minutes. Transfer to a paper towel-lined plate. Drain and discard fat.
• Return skillet to medium-high. Add butter, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally and scraping up brown bits on the bottom of skillet as the vegetables release their juices, until tender and just beginning to brown, about 4 minutes. Reduce heat to medium. Add remaining 3 tablespoons flour and cook, stirring, until mixture begins to turn golden, 1 minute. Slowly stir in milk and continue stirring until mixture coats the back of a spoon, about 13 minutes. Remove from heat. Stir in mustard, cayenne, and Worcestershire. Season with salt and pepper. Stir in cooled green beans and 1/2 cup reserved cooked bacon.
• Transfer mixture to a 2 1/2-quart shallow baking dish; cover. Bake until mixture is bubbly and heated through, 15 minutes. Uncover, top with remaining bacon and fried shallots, and serve immediately.

GREEN BEAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.
• Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.
• In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.
• Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.

BACON GREEN BEAN CASSEROLE

Steps:

• Cut the bacon in 1/4 inch thin strips. Cook in a large skillet over medium heat, stirring occasionally until browned and crispy. Drain on paper towels.
• Pour out the drippings into a measuring cup and reserve two tablespoons bacon grease. Do not wipe out the pan.
• Add the sliced onions to the same large skillet and cook over medium low heat, stirring occasionally, until browned and caramelized, about 20 minutes. Add the garlic and cook for several more minutes, until lightly browned. Remove from heat and reserve.
• Steam the green beans in a steamer over boiling water, until tender and bright green, about 5 to 6 minutes. Pour into a large bowl and allow to cool.
• To make the sauce, heat the reserved bacon grease in a large heavy saucepan over medium heat and sprinkle in the flour. Cook, whisking, until the mixture just barely starts to brown. Add the broth and cook, whisking constantly, until mixture thickens. Add the cream, salt and pepper and cook, continuing to whisk constantly, until sauce thickens and coats the spoon.
• Preheat the oven to 350 degrees and grease a 2 quart casserole dish.
• In the large bowl holding the green beans, add the sauce, half the bacon, the caramelized onions and half of the Parmesan cheese.
• Stir until all the ingredients are combined. Spoon into the prepared casserole dish, and sprinkle with the remaining Parmesan cheese and bacon.
• Cover and cook in the oven until hot and bubbly, about 20 minutes. Cool on a wire rack for 5 minutes and serve.

GREEN BEAN CASSEROLE (MUSHROOM, GARLIC AND BACON, OH MY!)

Steps:

• Sauté chopped garlic in the butter and olive oil, add mushrooms until mostly soft.
• Set aside to cool.
• When cooled, drain off extra liquid.
• Mix soup, milk, pepper, 1/2 of the crumbled bacon, sautéed mushrooms, green beans and 1 1/3 cups French Fried Onions in a large bowl.
• Transfer into large baking dish and spread into even layer.
• Bake at 350°F for 40 minute or until hot.
• Stir and then top with remaining 1 1/3 cup onions and bacon.
• Bake 5 minute until onions are golden.

BACON GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350*F
• Spray a 9x9 casserole dish with cooking spray and set aside.
• In a medium skillet, cook bacon over medium heat until done but not crispy.
• Add onion and cook until onion is cooked through and translucent. If there isn't enough bacon fat to help onion cook, add 1 Tablespoon butter. This will depend on how fatty your bacon is.
• Add garlic and cook for 1 more minute.
• Remove ingredients from pan and set aside in a bowl.
• Add 1 Tablespoon butter to hot pan. Once melted add flour and mix well.
• Slowly whisk in 1/4 cup of milk to flour mixture. This should create a thick paste. Add rest of milk, 1/4 cup at a time (total of 1 cup) whisking continually until all milk is incorporated and mixture is smooth and creamy.
• Add sour cream and continue to cook until mixture thickens.
• Once mixture has thickened remove from heat and add black pepper, green beans and bacon mixture. Mix to combined.
• Pour mixture into prepared baking dish.
• Top with cheddar cheese then crispy onions.
• Bake for 30 minutes or until cheese is melted and crispy onions are golden.
• Serve Immediately.

CAMPBELL'S BACON & CHEDDAR GREEN BEAN CASSEROLE

Steps:

• Stir the soup, milk, half the cheese, 5 tablespoons bacon, black pepper, beans and 1 1/3 cups onions in a 3-quart baking dish.
• Bake at 350F for 25 minutes or until the bean mixture is hot and bubbling and the beans are tender (for softer beans bake a little longer). Stir the bean mixture. Sprinkle with the remaining cheese, onions and bacon.
• Bake for 5 minutes or until the onions are golden brown.

BACON AND BROWN SUGAR GREEN BEAN CASSEROLE

Steps:

• Mix soy sauce, butter, brown sugar, salt, garlic powder, and black pepper together in a large bowl.
• Wrap 1 piece of bacon around 3 or 4 green beans. Use a toothpick to secure in place, if necessary, and place in a baking dish. Continue with remaining bacon and green beans. Pour brown sugar sauce on top, cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Uncover baking dish; turn and dip the wrapped green beans so they are covered in the sauce.
• Bake in the preheated oven until bacon is fully cooked, 45 minutes to 1 hour.