Green Bean and Bacon Casserole

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Green Bean and Bacon Casserole

In this article, you’ll learn and discover how to make a delicious dish great for Thanksgiving called, Green Bean and Bacon Casserole. Yum, Yum!

Ditch that cream of mushroom soup…it’s full of sodium! This green bean casserole recipe from Gluten-Free Entertaining is a new take on a timeless favorite and uses all fresh ingredients. Trust us, you’ll be able to taste the difference. And did we mention it has bacon?!

Green Bean and Bacon Casserole

Canned cream of mushroom soup is full of MSG and gluten! This classic holiday dish is easy to make from scratch and is everything a green bean casserole should be: creamy with tender green beans and a crunchy shallot topping. Bacon only makes it that much better!

For Topping:

¼ cup (60 ml) canola oil
2 tablespoons (16 g) cornstarch
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
2 shallots, thinly sliced into rings

For Green Beans:

1 pound (454 g) green beans
6 strips bacon
1 package (10 ounces, or 280 g) button mushrooms, quartered
½ cup (80 g) diced white onion
3 cloves garlic, minced
3 tablespoons (24 g) cornstarch
1 cup (235 ml) chicken stock
½ cup (120 ml) heavy cream
Salt and pepper to taste

Preheat the oven to 350˚F (180˚C, or gas mark 4). Grease a 9-inch (23 cm) baking/serving dish and set aside.

To make the topping: Heat the canola oil in a small saucepan to 350˚F (180˚C) on a deep-fry thermometer. Mix together the cornstarch, salt, and pepper. Dust the shallots in the cornstarch and fry until crispy and golden, about 3 minutes. Use a slotted spoon to transfer the shallots to a plate lined with paper towels and set aside until ready to use.

To make the green beans: Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for about 3 minutes (they should still be slightly crisp and bright green). Shock the beans in cold water, drain, and set aside.

In a medium sauté pan over medium-high heat, sauté the bacon for about 4 minutes, until it just begins to turn crisp and golden. Drain all of the excess bacon fat except about 1 tablespoon (15 ml). Add the mushrooms to the pan and cook until they have released their juices and have browned about 5 minutes. Add the onion and garlic and cook until softened, about 2 minutes. Stir in the cornstarch and mix to coat everything evenly, then slowly whisk in the chicken stock and cream. Season with salt and pepper and cook until thickened. Mix in the blanched green beans. Pour into the prepared baking dish. Top with the shallots. Bake for 20 to 25 minutes, or until hot and bubbly.

Yield: 6 servings

Chef’s Tip
Don’t like green beans? Get creative and use broccoli, artichokes, brussels sprouts, or cauliflower.

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Stacey Chillemi

I am on a mission to transform the health of millions worldwide. Check out my website at I am a popular and recognizable health and lifestyle reporter and expert, columnist and health host. Author of The Complete Guide to Natural Healing and Natural Remedies for Common Conditions, along with 20 other published books. I am the founder of The Complete Herbal Guide and a recognized health and natural remedies expert, with over 20 years in practice as a Health Coach. I write for the Huffington Post, Huff Post, Thrive Global and Medium (Owned by Arianna Huffington). I have been a guest on the Dr. Oz Show, local news, and numerous radio shows. My focus is on natural healing, herbal remedies, alternative methods, self-motivation, food for medicine, nutrition, fitness, natural beauty remedies and the power of positive thinking.