Let’s face it. The holidays are all about the side dishes! And the other day someone asked me what my favorite one is and I honestly could not answer! I love them all!!! But this green bean casserole with bacon and smoked gouda is definitely on the top of my list. I grew up on the one with the cream of mushroom soup, and while I still love that, my adult taste buds have yearned for something more. So several years ago I came up with this recipe and WOW! It is incredible! I have even had people that don’t like mushrooms or have never liked green bean casserole say that they enjoyed it. Now that’s something!
The 1st thing you will want to do is blanche about 1.5-2 lbs of fresh green beans. (Blanching is just boiling the beans in salted water for 2-3 minutes, then immediately submerging them in ice water to stop them from cooking.)
After they are completely cooled, blot dry with paper towels.
To start on the sauce, you will cook 12 oz of bacon over medium, heat until about half way browned.
You will then add 8 oz of roughly chopped mushrooms. I used baby portabella mushrooms.
And a diced onion.
Cook for about 10-15 minutes, stirring frequently. Add in 7 cloves of minced garlic and cook for one more minute.
Stir in one cup of chicken broth.
Then stir in one pint of heavy cream.
Season heavily with some black pepper.
Stir it up then add 1/2 cup of parmesan cheese
And 8 oz of some freshly grated smoked gouda cheese. Stir until the cheese is completely melted. Stir the beans and the cheese mixture together and put into a greased 9×13 baking dish. Bake at 350 for 25-30 minutes.
While that is baking take 2 thinly sliced onions and coat with garlic powder and corn starch.
Fry in some oil until golden brown and crispy. Drain on paper towels then layer them on top of the casserole!
Green Bean Casserole with Bacon and Smoked Gouda
Ingredients
- 1.5-2 lbs Fresh Green Beans make sure to snip the ends and cut in half
- 12 oz Bacon, chopped
- 8 oz Baby Bella Mushrooms, roughly chopped
- 1 Yellow Onion, diced
- 2 Yellow Onions, thinly
- 6 Garlic Cloves, minced
- 1 Cup Chicken Broth
- 1 Pint Heavy Cream
- 1/2 Cup Parmesan Cheese
- 8 oz Smoked Gouda Cheese, freshly grated
- Corn Starch, approximately 3 tbs
- Vegetable Oil for frying
- Salt and Pepper to taste
- Garlic Powder
Instructions
- Preheat oven to 350 degrees. Bring a pot of water to a boil, and add the green beans. Cook for ONLY 2-3 minutes. Remove and immediately put into an ice bath. Once completely cooled, blot dry on paper towels and set aside.
- In a skillet over medium heat, cook the bacon until about halfway browned. Add the mushrooms and onion. Cook for about ten minutes, stirring occasionally.
- Stir in the garlic cloves and cook for about another minute.
- Stir in the chicken broth and heavy cream. Cook and stir continuously for about 8-10 minutes or until sauce starts to thicken.
- Add the cheeses and stir until melted.
- Combine the beans and the cheese mixture then place into a greased 9×13 baking dish.
- Bake for 25-30 minutes.
- Season the 2 sliced onions with garlic powder and coat with corn starch.
- Shallow fry in the vegetable oil until golden brown and crispy. Drain on paper towels then spread evenly over the casserole.
- Allow the casserole to sit for 10-15 minutes for the sauce to thicken up.
SR Blain
If you follow the recipe exactly, you won’t have any green beans in your Cheesy Green Bean dish.
Also 2 different times. Is it 25 or 30 minutes!,,,
cwilken
Thank you for bringing this to my attention! I have corrected it now.