Green Bean Mushroom Casserole with Bacon
Side Dish
Recipe courtesy of Louisiana Kitchen & Culture
Serves 8
Ingredients:
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Green Bean Mushroom Casserole with Bacon
Click image to enlarge |
Method:
Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray. In a frying pan, cook bacon until crispy.
Cook green beans in boiling salted water until crisp and tender.
Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook until softened and translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook another 3 to 5 minutes. Sprinkle 1/3 cup flour over the onions and mushrooms; stir to coat. Add milk and sherry and bring to a simmer, stirring often to reduce flour lumps. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and bacon. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion to oil and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes.
Let cool for 5 minutes before serving.
Note: Green bean and bacon casserole is a twist on the classic Thanksgiving side dish. Instead of the canned cream of mushroom soup and tin of French fried onions, every component is made from scratch. This is a recipe that everyone at the table will enjoy.
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