Simply put, this easy-to-make classic might just be the best we’ve ever had. Can we all agree it’s time for green bean casseroles to steal the spotlight from turkey?
Ingredients:
- 1.5 lbs fresh green beans, washed, snipped, and halved
- 1 tsp chicken bouillon
- 10 slices bacon, chopped
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 8 oz baby bella mushrooms, finely chopped (or any variety you like)
- 1/3 cup all-purpose flour
- 1/2 cup Field Day chicken broth
- 2 cups heavy cream
- 2 oz fresh Parmesan cheese
- 6 oz can crispy fried onions
- Seasonings: 1 tsp each garlic powder, onion powder, salt, and pepper; 1 pinch nutmeg
Instructions:
- Bring a large pot of water to a boil and add the chicken bouillon for extra flavor. Add the green beans and cook for about 5 minutes, until bright green and tender-crisp. Drain and transfer immediately to an ice bath to stop the cooking process. Set aside.
- In a large skillet, brown the chopped bacon until crispy. Remove and set aside, leaving the rendered fat in the pan.
- In the same skillet, add the diced onion, minced garlic, and chopped mushrooms. Sauté for 7–8 minutes until the vegetables are softened and fragrant.
- Sprinkle the flour over the vegetables and cook for about 3 minutes, stirring frequently. Slowly whisk in the chicken broth and heavy cream over medium-low heat. Continue stirring until the sauce thickens. Season with garlic powder, onion powder, salt, pepper, and a pinch of nutmeg.
- Stir in the Parmesan cheese until melted and combined. Add the bacon and green beans, mixing gently. Adjust seasoning if needed, then transfer the mixture to a baking dish.
- Bake at 350°F for 25 minutes. Remove from the oven, top with crispy French fried onions, and bake for an additional 5 minutes until golden. Serve hot and enjoy!
