A classic holiday dish that works at any cookout. This one is made from scratch, with a smoky bacon twist.
What You’ll Need:
- 2 pounds fresh green beans, trimmed (or 4 cans, drained)
- 6 slices bacon, chopped
- 8 oz mushrooms, sliced
- 3 tablespoons butter
- 3 tablespoons flour
- 1½ cups milk
- 1 cup shredded sharp cheddar
- 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder
- 1½ cups crispy fried onions
How to Make It:
- Preheat oven to 375°F. Blanch fresh green beans in boiling salted water for 4 minutes, then drain and cool.
- Cook the bacon until crisp. Set aside, leaving 1 tablespoon of fat in the pan.
- Sauté the mushrooms in the bacon fat until browned.
- Make the sauce: melt the butter, whisk in the flour for 1 minute, then slowly add the milk. Cook until thick. Stir in the cheese, salt, pepper, and garlic powder.
- Fold in the beans, mushrooms, and half the bacon. Pour into a 9×13 dish.
- Top with the fried onions and remaining bacon. Bake 25 minutes until bubbly.
Pro Tip: You can assemble it a day ahead. Add the onion topping just before baking so it stays crisp.
