Bacon and Cheddar Green Bean Casserole with Crispy Shallots

By Erika on November 22nd, 2013 / / 4 Comments

Bacon and Cheddar Green Bean Casserole with Crispy Shallots | The Hopeless Housewife

 

Well, bacon comes into the conversation yet AGAIN. But doesn’t this delectable strip of greasy goodness deserve a mention in most conversations? I think so. I mean, I REALLY think so. Raise your hand if you think bacon should be added to every dish. I am raising my hand.

I just strongly feel that bacon should be added to all meals to improve them immensely. Okay, okay I am joking…kind of. But I am not joking around when it comes to adding bacon to your green bean casserole…no siree bob. Then there’s the cheddar. Cheddar and bacon. A match made in heaven.

Now, do we really NEED to add all the extra fat and calories to our Thanksgiving staple? Probably not. But I am going to because I have a really good workout plan for the New Year. It’s left over from last year since I never did it..but this year I will for sure :-).

In related news, here is our puppy’s first play date…they “totes” talked about bacon!

New Puppy The Hopeless Housewife

Anyway, enough about bacon and on to GREEN BEANS. If you are one of those people that doesn’t love vegetables this is the way to go…I know non-veggie lovers who devour this Bacon an Cheddar Green Bean Casserole with Crispy Shallots,  so give it a whirl.

Bacon Cheddar Green Bean Casserole | The Hopeless Housewife 2

 

Bacon Cheddar Green Bean Casserole 3 | The Hopeless Housewife

Bacon Cheddar Green Bean Casserole | The Hopeless Housewife

Bacon Cheddar Green Bean Casserole 5 | The Hopeless Housewife

 

 

Bacon and Cheddar Green Bean Casserole

Bacon and Cheddar Green Bean Casserole

Ingredients

  • 2 lbs green beans, rinsed with tips cut off (or you could use three 10-ounce bags of french cut green beans)
  • 5 slices of bacon, cut into 1/4-1/2 inch pieces
  • 2 tablespoons butter, divided
  • 2 shallots, chopped finely
  • 8 ozs white mushrooms, sliced and chopped
  • 3/4 cup half and half
  • 2 cups whole milk
  • 1/4 cup flour
  • 1 1/2 cups mild or medium cheddar, shredded
  • 2 teaspoons fresh thyme, finely chopped
  • 2 teaspoons fresh sage, finely chopped
  • salt and pepper to taste

For topping:

  • vegetable oil for frying
  • 2 shallots, sliced very thinly
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg, beaten

Instructions

  1. Preheat oven to 350 degrees.
  2. Steam green beans in a steaming basket over boiling water until tender, about 5-7 minutes. Set aside (If using frozen green beans, heat them according to directions and drain well and set aside).
  3. Cook bacon pieces over medium heat until they are just starting to get crispy, about 3 minutes. Remove from heat and drain on paper towel. Drain half the fat from the skillet and add butter, shallots and mushrooms over medium high heat until liquid is released from mushrooms, about 5 minutes. saute until translucent.
  4. In a large saucepan, add half and half, milk and flour over medium high heat. Whisk until smooth and cook until liquid has thickened, about 5-7 minutes. Add cheese and stir well to combine. Cook another minute and remove from heat. Stir in bacon, green beans, thyme and sage. Season to taste with salt and pepper. Pour into a ceramic or glass baking dish.
  5. Make crispy shallot topping. Heat 1-2 inches of oil over medium high heat (to about 375º) in a large sauté pan. The oil will be hot, but not smoking.
  6. Mix flour with salt and pepper. Separate shallots into rings. Dredge onions in egg, then flour mixture. Drop into hot oil until golden brown and crispy. Work in batches is necessary and drain on paper towel.
  7. Sprinkle shallots over green bean casserole in baking dish and bake in the preheated oven for 25-30 minutes. Serve immediately.

Bacon Cheddar Green Bean Casserole 4 | The Hopeless Housewife

 

 

 

 

show comments 4 responses

  • Rust says:

    I am definitely making this for Thanksgiving! Love the bacon addition! 🙂

  • Karyn says:

    Want to make this but is there a way I can bake and transport it without the shallots getting soggy? Thanks!!

    • Erika Erika says:

      Hi Karyn! I would make the shallots, then top it where you are going and put in the oven there, that way they will be really crispy! If you can’t bake there, you could also bake at home with half the shallots over the entire top, then when you get there put some more on the top before serving.

  • Paula says:

    Making this for Thanksgiving! Thanks for this recipe, it looks so good. Perhaps this is the year my kids eat green bean casserole!

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