Here’s a decadent spin on a classic holiday casserole.
This creamy, from scratch Bacon & Goat Cheese Green Bean Casserole is full of savory bacon, mushrooms, rich goat cheese, white wine, and nutmeg all topped with crispy fried onions. Perfect for any Thanksgiving table.
- Servings– 8 (Makes a 9×13 casserole dish)
- Total Time– 80-90 minutes
Green Bean Casserole Ingredients:
- Fresh Green Beans– with the ends trimmed and cut in half width-wise.
- Thick Cut Bacon– bacon adds a savory, salty element to the casserole.
- Baby Bella Mushrooms– chopped
- Garlic– minced
- Shallot– minced
- Butter
- Flour– all purpose flour will be used to make a light roux and create a lovely gravy-like texture for your goat cheese and mushroom sauce.
- Chicken Broth
- Dry White Wine
- Heavy Cream
- Crumbled Goat Cheese– goat cheese is ultra-creamy, rich, and slightly tangy. It pairs perfectly with the salty bacon.
- Ground Nutmeg– ground nutmeg is great at enhancing the flavors in cream or cheese based dishes. A little goes a long way.
- Salt & Pepper
- French Fried Onions
Substitutions & Variations:
- Instead of fresh green beans, 2 drained 15oz cans of green beans can be used. We love french-cut green beans when using canned.
- Instead of from-scratch mushroom sauce, 2 10.5 oz cans of cream of mushroom soup can be used.
- White or yellow onion can be used instead of shallot.
- French fried onions can be homemade (see notes below).
How to Make Bacon & Goat Cheese Green Bean Casserole:
- Prepare Green Beans– trim the ends of the fresh greens beans and cut them in half width-wise. Bring a large pot of water to a boil. Add cut green beans to pot, and boil 3-5 minutes until slightly tender. Using a wire skimmer or slotted spoon, carefully scoop green beans out of the pot and plunge into a mixing bowl full of ice water to stop the cooking process.
- Make Goat Cheese and Mushroom Sauce– in a frying pan over medium heat, cook bacon until crispy. Set bacon aside on paper towel lined plate to drain grease. Drain most of the bacon grease from pan, add butter and melt. Add chopped mushrooms and sauté for 3-4 minutes, stirring often. Add minced garlic, minced shallot, kosher salt, and pepper. Cook 1-2 minutes more, stirring frequently. Turn heat down to medium low and sprinkle mushroom mixture with flour. Stir until fully combined. While whisking, slowly pour in 1/2 cup chicken broth with the other hand. Whisk until flour has fully combined with broth. Add in remaining chicken broth and dry white wine, simmer and whisk for 30 seconds. Add cream, a generous pinch of ground nutmeg, and crumbled goat cheese. Continue whisking for 4-7 minutes until goat cheese has melted and the mixture has thickened to the consistency of gravy. Remove from heat.
- Assemble & Bake– Preheat oven to 375F. Drain green beans and combine with goat cheese sauce and crumbled bacon. Spread mixture evenly into 9×13 casserole dish, cover with foil and bake 25 minutes covered. Uncover and bake for another 20-25 minutes, until sauce is bubbly and green beans are tender. Top casserole with french fried onions and bake for another 5 minutes. Let stand for 5 minutes before serving.
How to Make Crispy Fried Onions:
- 2 medium onions
- 3 tbsp flour
- 2 tbsp panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 3-4 cups vegetable oil for frying
- Fry Onions– Thinly slice onions. In a small mixing bowl, whisk together all-purpose flour, panko breadcrumbs, salt, and pepper. Sprinkle mixture over onions and toss to fully combine. Heat vegetable oil in a large pot over med-high heat until temperatures reach 375F. Add a handful of onions to pot, fry for about 1 1/2 minutes until golden brown. Using a wire skimmer, carefully scoop out onions and place on paper towel to drain. Repeat this process with the remaining onions.
Tips & Recipe Notes:
- For a pour and bake version, 2-3 drained 15 oz cans of green beans can be used in place of fresh green beans and 2 10.5 oz cans of cream of mushroom can be used in place of from-scratch mushroom sauce. Simply mix green beans, cream of mushroom, crumbled bacon, goat cheese, nutmeg, and salt and pepper to taste. Bake uncovered for 25-30 minutes, top with french fried onions and bake 5 minutes longer.
- French fried onions can be homemade (see notes above).
More Thanksgiving Side Dish Recipes You Will Love:
- Asiago, Mozzarella, and Parmesan Scalloped Potatoes
- Honey Butter Sweet Potato Mash
- Classic Potato Bread & Spicy Sausage Stuffing
- Cheesy Bacon Brussels Sprouts
- Easy Cheese Stuffed Garlic-Butter Crescent Rolls
- Honey Balsamic Fried Red Cabbage with Goat Cheese & Walnuts
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Bacon & Goat Cheese Green Bean Casserole
A decadent spin on a classic holiday casserole: This creamy, from scratch Bacon & Goat Cheese Green Bean casserole is full of savory bacon and rich goat cheese, topped with crispy fried onions. Perfect for any Thanksgiving table.
Equipment
- Knife
- Cutting Board
- Large Pot
- Wire Skimmer or Slotted Spoon
- Large Bowl for ice bath
- Frying Pan
- Spatula
- 9×13 Casserole Dish
Ingredients
- 2 lb fresh green beans
- 5-6 strips thick cut bacon
- 2 tbsp butter
- 8 oz baby bella mushrooms chopped
- 1 tbsp minced garlic about 3 cloves
- 1 tbsp minced shallot
- 3 tbsp flour
- 2 cups chicken broth
- 1/4 cup dry white wine
- 2/3 cups heavy cream
- 1/2 cup crumbled goat cheese
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- Pinch nutmeg
- 1.5 cups french fried onions
Instructions
- Prepare Green Beans– trim the ends of the fresh greens beans and cut them in half width-wise. Bring a large pot of water to a boil. Add cut green beans to pot, and boil 3-5 minutes until slightly tender. Using a wire skimmer or slotted spoon, carefully scoop green beans out of the pot and plunge into a mixing bowl full of ice water to stop the cooking process.
- Make Goat Cheese and Mushroom Sauce– in a frying pan over medium heat, cook bacon until crispy. Set bacon aside on paper towel lined plate to drain grease. Drain most of the bacon grease from pan, add butter and melt. Add chopped mushrooms and sauté for 3-4 minutes, stirring often. Add minced garlic, minced shallot, kosher salt, and pepper. Cook 1-2 minutes more, stirring frequently. Turn heat down to medium low and sprinkle mushroom mixture with flour. Stir until fully combined. While whisking, slowly pour in 1/2 cup chicken broth with the other hand. Whisk until flour has fully combined with broth. Add in remaining chicken broth and dry white wine, simmer and whisk for 30 seconds. Add cream, a generous pinch of ground nutmeg, and crumbled goat cheese. Continue whisking for 4-7 minutes until goat cheese has melted and the mixture has thickened to the consistency of gravy. Remove from heat.
- Assemble & Bake– Preheat oven to 375F. Drain green beans and combine with goat cheese sauce and crumbled bacon. Spread mixture evenly into 9×13 casserole dish, cover with foil and bake 25 minutes covered. Uncover and bake for another 20-25 minutes, until sauce is bubbly and green beans are tender. Top casserole with french fried onions and bake for another 5 minutes. Let stand for 5 minutes before serving.
Notes
-
- For a pour and bake version, 2-3 drained 15 oz cans of green beans can be used in place of fresh green beans and 2 10.5 oz cans of cream of mushroom can be used in place of from-scratch mushroom sauce. Simply mix green beans, cream of mushroom, crumbled bacon, goat cheese, nutmeg, and salt and pepper to taste. Bake uncovered for 25-30 minutes, top with french fried onions and bake 5 minutes longer.
-
- French fried onions can be homemade (see notes above).
Tried this recipe?Let me know how it was!
