Ultimate Green Bean Casserole
Get ready to revolutionize your holiday table! This isn’t your grandmother’s green bean casserole – we’re taking this classic comfort food to new heights with crispy bacon, real mushrooms, and a homemade cream sauce that’ll make you forget the canned soup version ever existed.
What makes this version truly ultimate? It’s all about building layers of flavor – from the smoky bacon base to the perfectly caramelized mushrooms and onions, topped with that irresistible crispy onion crown. Plus, we’re adding Monterey Jack cheese for an extra layer of creamy goodness that takes this dish from good to absolutely spectacular.
Ingredients
For the Base:
- 6 strips bacon
- 1/2 onion, finely diced
- 1 1/2 cups button mushrooms, chopped
- 3 cloves garlic, minced
For the Sauce:
- 2 (10.5-ounce) cans cream of mushroom condensed soup
- 1/4 cup milk
- 1 cup Monterey Jack cheese, shredded
- Salt and pepper to taste
For the Vegetables:
- 4 (14.5-ounce) cans cut green beans, drained
- 1 1/2 cups French fried onions
Steps
- Begin by preheating your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray, ensuring complete coverage to prevent sticking.
- Cook the bacon in a large skillet over medium-low heat for 8-10 minutes until crisp. Look for a deep golden brown color and a naturally curled edge. Remove and drain on paper towels, then crumble into bite-sized pieces.
• For extra-crispy bacon, start with a cold pan
• Save 2 tablespoons of bacon grease for maximum flavor - In the same skillet with reserved bacon grease, sauté the onions over medium heat for 5 minutes until translucent and slightly golden at the edges. Add mushrooms and cook for another 5 minutes until they release their moisture and turn golden brown.
• Don’t overcrowd the mushrooms or they’ll steam instead of brown
• If pan seems dry, add 1 tablespoon olive oil - Add minced garlic and cook for 1 minute until fragrant but not browned. Stir in undiluted mushroom soup and crumbled bacon. The mixture should be thick but spreadable.
- Incorporate milk and cheese, stirring constantly until cheese is completely melted and sauce is smooth (2-3 minutes). Season with salt and pepper to taste.
- Fold in the drained green beans until evenly coated. Transfer to prepared baking dish and top with fried onions in an even layer.
- Bake uncovered for 30 minutes or until bubbling around the edges and onions are golden brown. Let rest for 5 minutes before serving.
