Green Bean-Mushroom Casserole with Candied Bacon

Name: Green Bean-Mushroom Casserole with Candied Bacon
Prep time: 40 min
Total time: 1 h
Yield: 8 - 10 serving(s)
Ingredients: 4 slices bacon; 1/4 c. packed dark brown sugar; 2 tbsp. pure maple syrup; 1 tbsp. kosher salt, plus more to taste; 2 lb. green beans, trimmed; 1 stick salted butter; 1 lb. cremini mushrooms, sliced; 2 shallots, thinly sliced; Black pepper, to taste; 1 garlic clove, grated; 1/4 c. all-purpose flour; 2 1/2 c. whole milk; 1/2 c. half-and-half; 1/2 c. toasted sliced almonds

Brown sugar takes this must-have side to the next level.

By Ree DrummondPublished: Jul 10, 2020

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green bean mushroom casserole with candied bacon

Ralph Smith

Yields:

8 - 10 serving(s)

Prep Time:

40 mins

Total Time:

1 hr

Talk about creamy! The classic Thanksgiving staple gets a delicious makeover that your guests will love.

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Ingredients

4
slices bacon
1/4 cup
packed dark brown sugar
2 Tbsp.
pure maple syrup
1 Tbsp.
kosher salt, plus more to taste
2 lb.
green beans, trimmed
1
stick salted butter
1 lb.
cremini mushrooms, sliced
2
shallots, thinly sliced
Black pepper, to taste
1
garlic clove, grated
1/4 cup
all-purpose flour
2 1/2 cups
whole milk
1/2 cup
half-and-half
1/2 cup
toasted sliced almonds

Directions

1. Step 1Preheat the oven to 400 ̊. Lay the bacon slices on a rack set on a rimmed baking sheet. Combine the brown sugar and maple syrup in a small microwave-safe bowl and microwave just until melted, about 15 seconds, then stir. Brush on the top of each slice of bacon. Bake, rotating the pan halfway through, until the bacon is crisp, about 15 minutes. Let sit on the rack for 5 minutes, then lift the bacon off the rack so that it doesn’t stick. Return to the rack and let cool completely, about 20 minutes. Chop and set aside.
2. Step 2Meanwhile, bring a large pot of salted water to a boil. Add half of the green beans and cook until bright green but still crisp, 3 to 4 minutes. Use a slotted spoon to remove the beans and immediately plunge into a bowl of ice water. Repeat with the remaining beans. Drain the beans from the ice water once they are cool.
3. Step 3Dump out the water from the pot. Add 4 tablespoons butter and melt over medium-high heat. Add the mushrooms, shallots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, 4 to 5 minutes. Stir in the garlic and cook until fragrant, 1 minute. Remove everything to a sheet pan.
4. Step 4Melt the remaining 4 tablespoons butter in the pot over medium-high heat. Add the flour and whisk to combine. Cook for a minute or two, then pour in the milk, half-and-half, 1 teaspoon salt and a few grinds of pepper. Continue cooking, whisking, until thickened, 6 to 7 minutes.
5. Step 5Stir the green beans, mushroom mix, the remaining 1 teaspoon salt and a few grinds of pepper into the sauce. Transfer to a 2-quart baking dish and bake until bubbly, 15 to 20 minutes. Top with the bacon and almonds.

Make-ahead tip: Make the casserole up to 2 days in advance, but do not bake; cover and refrigerate. On Thanksgiving, bring to room temperature, then bake, covered, at 300 ̊ until bubbly, about 1 hour 15 minutes. Make the bacon up to 1 day ahead and store in a paper towel–lined airtight container at room temperature.

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