Description
A delicious and creamy cheesy green bean casserole featuring fresh green beans, crispy bacon, and a rich cheese sauce made with sharp cheddar, Monterey Jack, and Parmesan cheeses, topped with crunchy French fried onions for a perfect holiday side dish.
Ingredients
Scale
Vegetables
- 2 1/2 lbs fresh green beans
- 1 large yellow onion, diced
- 2 cloves garlic, minced
Meat and Dairy
- 1 lb bacon, chopped
- 4 tablespoons unsalted butter
- 3 cups whole milk
- 1/3 cup heavy cream
- 2 cups sharp cheddar cheese, grated
- 1/2 cup Monterey Jack cheese, grated
- 1/4 cup parmesan cheese, finely grated
Pantry
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 2 cups French fried onions
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat oven to 350°F and lightly grease a 9x13-inch baking dish with nonstick spray. Set aside.
- Prepare Green Beans: Trim the ends of the green beans and cut them in half if desired. Prepare an ice bath in a large bowl. In a large pot of salted boiling water, blanch the green beans for 4 minutes. Immediately transfer them to the ice bath to stop cooking. Drain and pat dry.
- Cook Bacon: In a large skillet over medium-high heat, cook the chopped bacon until crisp, about 5 minutes. Remove bacon onto a paper towel-lined plate to drain excess grease. Set aside.
- Sauté Onion and Garlic: Wipe out the skillet to remove excess grease, then melt butter over medium-high heat. Add diced onion and cook until softened, about 5 minutes, stirring frequently. Add minced garlic and cook for an additional 1 minute.
- Make Roux: Stir in the flour and cook for 1 minute while stirring continuously to combine.
- Add Milk and Thicken: Gradually pour in the whole milk while stirring constantly. Continue cooking and stirring until the mixture thickens, about 3 minutes. Season with kosher salt, freshly ground black pepper, and smoked paprika.
- Add Cream and Cheeses: Remove the skillet from heat. Stir in the heavy cream, sharp cheddar cheese, and Monterey Jack cheese until smooth and melted. Then fold in half of the cooked bacon and half of the French fried onions.
- Combine and Bake: Place the blanched green beans into the prepared baking dish. Pour the cheese sauce over the beans and stir to combine evenly. Bake in the oven for 25 minutes.
- Add Toppings and Finish Baking: Remove the casserole from the oven and top with the remaining bacon and French fried onions. Return to oven and bake for an additional 5 minutes, until onions are golden and crispy.
- Serve: Remove from oven and allow to cool slightly before serving. Enjoy your cheesy green bean casserole!
Notes
- For extra flavor, consider adding a pinch of nutmeg to the cheese sauce.
- To make this dish gluten free, use gluten free flour and ensure French fried onions are gluten free.
- Fresh green beans provide the best texture; you can substitute with frozen if needed but blanching time may vary.
- Leftover casserole can be stored in the refrigerator for up to 3 days and reheated in the oven.
- If you prefer a lower fat version, reduce the amount of butter and use reduced-fat cheese varieties.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 70 mg
