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Bacon & Goat Cheese Green Bean Casserole topped with crispy onions.

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.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Side Dish
Cuisine American, Southern
Servings 8 (Makes a 9x13 Casserole Dish)

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).
Keyword baby bella mushrooms, bacon, casserole, christmas recipe, dry white wine, goat cheese, green bean, green bean casserole with cheese, green beans with bacon, holiday recipe, thanksgiving recipe, thanksgiving side dish
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