Green Bean Casserole with Candied Bacon
A modern masterpiece. Fresh green beans are bathed in a rich, mushroom cream sauce, topped with crispy fried onions, and crowned with sweet-and-savory candied bacon pieces.
Nutrition
Calories: 300kcalCarbohydrates: 30gProtein: 15gFat: 20gSodium: 550mgFiber: 4gSugar: 15g
Ingredients
- 1 lb fresh green beans trimmed and cut into 2-inch pieces
- 8 slices of bacon
- 1/4 cup brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1/2 cup sliced almonds optional, for garnish
- 10.5 oz (1 can) cream of mushroom soup
- 1/2 cup milk
- 1 cup crispy fried onions plus extra for topping
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Place the bacon slices on a baking sheet and bake for about 15-20 minutes, or until crispy.
- Remove the bacon from the oven, then immediately brush each slice with brown sugar, Dijon mustard, and balsamic vinegar.
- Return to the oven and bake for an additional 5 minutes until the sugar caramelizes. Remove the bacon and chop it into small pieces.
- While the bacon is cooking, bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until they are tender but still bright green. Drain and set aside.
- In a large mixing bowl, combine the cream of mushroom soup, milk, salt, and pepper. Stir in the cooked green beans and half of the candied bacon. Transfer this mixture to a greased 9x13-inch casserole dish.
- Top the casserole with crispy fried onions and the remaining candied bacon. Bake at 375°F (190°C) for 20-25 minutes, or until the casserole is hot and bubbly.
- Garnish with sliced almonds, if desired. Serve warm and enjoy!
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