Bacon Green Bean Casserole with Cream Sauce
Crispy bacon, caramelized onions, and fresh steamed green beans bound in a rich cream sauce with Parmesan cheese. This comforting casserole combines savory bacon fat and garlic for depth, finished with a golden cheese topping and baked until bubbly.
Ingredients
- 1 pound lean smoked bacon, cut into 1/4 inch slices
- 1 whole sweet onion, such as Vidalia, quartered and sliced
- 2 cloves garlic, peeled and minced
- 1 ½ pounds fresh green beans, washed, trimmed and cut in halves or thirds
- 2 tablespoons bacon drippings, reserved
- 2 tablespoons flour
- ¾ cup chicken stock
- 1 cup heavy cream
- ⅓ cup Parmesan cheese, shredded
Instructions
- 1
Cut bacon into 1/4 inch strips and cook in a large skillet over medium heat, stirring occasionally, until browned and crispy. Drain on paper towels.
- 2
Pour drippings into a measuring cup and reserve 2 tablespoons bacon grease. Do not wipe out the pan.
- 3
Add sliced onions to the same skillet and cook over medium low heat, stirring occasionally, until browned and caramelized, about 20 minutes. Add garlic and cook several more minutes until lightly browned. Remove from heat and reserve.
- 4
Steam 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.
- 5
Heat reserved bacon grease in a large heavy saucepan over medium heat and sprinkle in flour. Cook, whisking, until mixture just barely starts to brown. Add broth and cook, whisking constantly, until mixture thickens. Add cream, salt and pepper, continuing to whisk, until sauce thickens and coats the spoon.
- 6
Preheat oven to 350 degrees and grease a 2 quart casserole dish.
- 7
In the large bowl with green beans, add sauce, half the bacon, caramelized onions and half of the Parmesan cheese. Stir until all ingredients are combined.
- 8
Spoon into prepared casserole dish and sprinkle with remaining Parmesan cheese and bacon.
- 9
Cover and cook in the oven until hot and bubbly, about 20 minutes. Cool on a wire rack for 5 minutes and serve.
Tips
Reserve bacon drippings while the pan is still hot for best flavor in the roux.
Do not skip the caramelization step for onions; the 20-minute cook time develops deep savory notes essential to this dish.
Steam green beans ahead to save time; they can be cooked up to 1 day in advance.
Good to Know
Refrigerate covered up to 3 days. Reheat covered at 350 F until warmed through.
Assemble casserole up to 8 hours ahead; cover and refrigerate. Increase baking time by 5-10 minutes if baking from cold.
Serve as a side dish to roasted meats or alongside grilled chicken.
Common Mistakes
Do not skip whisking the roux constantly to avoid lumps in sauce.
Do not overcook green beans during steaming; they continue cooking slightly in the oven.
Do not omit the bacon fat; it is essential to the sauce flavor and cannot be fully replaced by oil.