This is one of our family’s favorite Thanksgiving recipes. If you’re finalizing the menu and wondering how to improve on the traditional green bean casserole (and who among us doesn’t lie awake at night pondering such questions), may I present my recipe for “Better Green Bean Casserole?”
Why is it better, you ask? Because it’s made with fresh green beans, a creamy sauce, cheddar cheese and a generous portion of glorious, crispy, crunchy bacon. Try it and see, and you may never go back to the canned soup version:
Better Bacon Green Bean Casserole
3 cups fresh green beans, ends trimmed
2 tablespoons butter
1 small onion, chopped
6 thick slices bacon, cooked and crumbled
1/3 cup mayonnaise
1/3 cup sour cream
1/2 cup grated cheddar cheese
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 325 degrees F. Bring a pot of water to a boil, add green beans and cook for 7 to 8 minutes, or until tender; drain and reserve. In a medium skillet over medium heat, melt the butter and sauté the onion until lightly browned. Add the green beans and bacon and stir. In a small bowl, combine the mayonnaise, sour cream, shredded cheese, salt and pepper. Stir the mixture into the beans and transfer to a greased 1 1/2 quart baking dish. Bake for 20 minutes, or until heated through and lightly browned. Makes 6 servings.
This recipe is from my cookbook, 101 Things To Do With Bacon.