It’s officially one of the most delicious months of the year! Between November and December, I really can’t choose which has the best food. Not just holiday food, but rich, hearty, soul-warming soups and stews and decadent candies, cookies, and pies. YES. So excited. These are also the months that draw people into Phoenix because the weather is just so gloriously mild. November also means the return of snowbirds from the midwest, which really just means more traffic on the roads. It’s a small price to pay for the best time of the year. I get giddy just thinking about it!
Of course, November in the U.S. means Thanksgiving. And Thanksgiving means lots and lots of recipes, which makes it a great month for my blog’s business. I was so thrilled to see this past weekend that Pinterest featured my Thanksgiving pin board on their weekend food email. How cool is that?! I can’t wait to start adding new Thanksgiving recipes to the blog and to that board, starting with this Cheesy Green Bean Casserole with Bacon.
The fact that there are no canned ingredients in this recipe really just brightens and intensifies all the natural flavors and elevates the entire dish. I will admit that the fried onions on top are not homemade and I did not find any suitable fresher alternatives, so that is the only pre-made store-bought element of the dish. But what would green bean casserole at Thanksgiving be without those onions?! The entire dish is so scrumptious, savory, creamy, crunchy, and magnificent. It’s Thanksgiving perfection.
If you make this Cheesy Green Bean Casserole with Bacon, be sure to take a picture and tag it #handletheheat on Instagram. Cheers!
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Taste: Green Bean Casserole on steroids. The addition of cheese and bacon PLUS the fact that the extra creamy sauce is homemade instead of that canned condensed stuff AND we’re using fresher frozen green beans just takes this casserole to a whole other level of deliciousness.
Texture: Creamy, crisp, crunchy, cheesy, satisfying.
Ease: Pretty darn easy, though it is a bit more work than if we were just using condensed milk and no bacon. You can refrigerate the unbaked, untopped casserole for a couple days if you want to make ahead for Thanksgiving.
Appearance: Mouthwatering. Who wouldn’t want this on their holiday table?
Pros: So much more fun and tasty that regular green bean casserole.
Would I make this again? Every holiday season.
How to make Cheesy Green Bean Casserole with Bacon
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook: 45 minutes
4 strips bacon, diced
1 medium yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons flour
1 cup whole milk
2 tablespoons sour cream
Freshly ground black pepper, to taste
2 (16 ounce) packages frozen cut green beans, thawed
1 cup shredded sharp cheddar cheese
1 cup French’s French Fried onions
Preheat the oven to 350°F.
In a medium skillet set over medium heat, add the bacon. Cook, stirring often, until most of the fat has rendered and the bacon is beginning to crisp. Add the onions and cook until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute, stirring. Remove the mixture to a paper towel-lined plate.
Sprinkle the flour over the bacon drippings and whisk to combine. Cook for 1 minute, whisking constantly. Gradually whisk in the milk then add the sour cream and bacon mixture. Stir until the mixture has thickened to gravy consistency. Remove from heat and season with black pepper to taste.
In a large bowl combine the bacon mixture with the green beans, tossing to coat. Spread evenly among a greased 9 by 13-inch baking pan. At this point you can cover and refrigerate the unbaked, untopped casserole for up to 2 days. Top with shredded cheese and fried onions. Bake for 30 minutes, or until golden brown.
Adapted from Stepable
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