Green Bean Casserole with Bacon
Servings: 6 servings
Equipment
Ingredients
- 4 cups frozen cut green beans thawed
- 6 slices bacon cooked and chopped or crumbled (about 6 tablespoons)
- 1-½ cups crispy fried onions divided (about 3 ounces)
- 1 can condensed cream of mushroom soup 10.5 ounces
- ½ cup milk
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Kosher salt to taste
Instructions
- Preheat the oven to 350ºF (175ºC).
- In an 8x8 baking dish, combine the thawed green beans, most of the chopped bacon (reserve about 1 tablespoon), half of the crispy fried onions, the soup, milk, soy sauce, garlic powder, pepper, and salt (to taste).
- Bake for 30 minutes.
- Stir then top with the remaining crispy fried onions and remaining bacon. Bake for an additional 10 minutes or until the onions are golden brown and the filling is bubbly.
Notes
Green Beans: Substitute with 1-½ pounds fresh green beans, trimmed, or 2 cans (14.5 ounces each) green beans, drained. Fresh green beans should be trimmed, chopped in half, blanched in boiling water for about 5 minutes, and drained.
Storage: Cool to room temperature, then cover it airtight with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerate for up to 3 to 4 days or in the freezer for 3 to 4 months. Note that the crispy onions may become soggy. If frozen, thaw before reheating. Reheat the whole dish in the oven or in single servings in the microwave.
Make Ahead Instructions: Follow the recipe but stop before adding the crispy onion topping until the day you bake the casserole. If freezing, cover the casserole with plastic wrap or aluminum foil and freeze. Thaw before baking. Bake as instructed, then add the onion topping before the final bake.
