Bacon Parmesan Green Bean Casserole
Bacon Parmesan Green Bean Casserole is not a regular side dish recipe… it’s a cool side dish recipe!!
Totally holiday worthy to serve at Thanksgiving, Christmas, Easter, or any celebration.
Fresh green beans in a bacon parmesan cream sauce has to be amazing, right?!
How to make Bacon Parmesan Green Bean Casserole
Start by trimming 3 pounds of fresh green beans and cutting them in half.
Also dice an onion and mince some garlic.
Boil some water and add 2 tablespoons of kosher salt and the green beans.
Once the water starts boiling again, set your timer for 7 minutes.
Then drain the green beans and set them aside.
Set the same large pot over medium heat.
Then cut 10 to 12 slices of bacon into the pot using kitchen scissors.
And cook the bacon 7 to 9 minutes, stirring a few times.
Set most of the bacon aside on a plate lined with paper towels.
And get rid of some of the bacon grease.
Gotta sample some of the bacon!
To the same pot still over medium heat, add the diced onion and minced garlic.
And cook 4 to 5 minutes.
Add some kosher salt, pepper, and Italian seasoning.
Along with a pint of heavy cream.
Bring this to a boil then reduce the heat to medium low and simmer for 7 to 9 minutes, stirring several times.
Then stir in some shredded parmesan cheese.
And add the cooked green beans and bacon.
Stir and cook for another few minutes.
Then taste for seasoning and add more kosher salt, pepper, and Italian seasoning as needed.
This will go into a 9×13 casserole dish.
For the topping I have 4 cups of cubed French bread.
Add some melted butter, more parmesan, kosher salt, pepper, and Italian seasoning.
Mix it together and add it to the casserole.
Press the topping into the casserole.
Then bake in a 400 degree oven for 30 to 40 minutes.
I also used a spoon to press the topping down about halfway through cooking.
Bacon Parmesan Green Bean Casserole sure is a showstopping side dish!
The cream should be thickened, if it’s too thin simply bake for a few extra minutes.
And if the bread is getting too brown, simply cover with foil.
A perfect Thanksgiving side dish or holiday worthy treat!
If you like Bacon Parmesan Green Bean Casserole, you might also like these side dish recipes…
Green Chile Corn Casserole
Ham and Gruyere Scalloped Potatoes
Vodka Cranberry Sauce Recipe
Also shown with Blackstone Griddle Sausage Cranberry Stuffing!
Traeger BBQ Bacon Green Beans
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Bacon Parmesan Green Bean Casserole
Bacon Parmesan Green Bean Casserole is a perfect holiday side dish recipe for Easter, Thanksgiving, Christmas or any special occasion!
Ingredients
- 3 pounds green beans trimmed and cut in half
- 10 to 12 slices bacon
- 1 onion diced
- 5 to 6 cloves garlic minced
- 1 pint heavy cream
- kosher salt, pepper, Italian seasoning
- 8 ounces shredded parmesan cheese
- 4 cups cubed Italian or French bakery bread
- 3 tablespoons melted butter
Instructions
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Fill a large pot with water and bring to a boil. Add 2 tablespoons of the kosher salt and the green beans. Boil for 7 minutes, drain and set aside.
Note: I started the timer once the water returned to a boil after adding the green beans.
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Set the same pot on the stove over medium heat. Use kitchen scissors to cut the bacon into the pot in bite size pieces. Cook 7 to 9 minutes, stirring a few times. Remove most of the bacon (set aside) and most of the bacon grease.
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Add the onion and garlic to the same pot, cook 5 to 7 minutes. Add the heavy cream, kosher salt, pepper, and Italian seasoning. Bring to a boil, then reduce the heat to medium low and simmer for 7 to 9 minutes, stirring a few times.
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Add 6 ounces of the parmesan cheese, green beans, and bacon that was set aside. Stir together and cook a few more minutes, taste and add more kosher salt, pepper, and Italian seasoning if needed then pour into a 9×13 casserole dish.
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Mix the bread cubes together with the melted butter, remaining parmesan cheese, kosher salt, pepper, and Italian seasoning. Put the bread cubes over top of the green bean casserole. Press the bread cubes slightly into the casserole.
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Bake at 400 degrees for 30 to 40 minutes. Press the breadcrumbs down with a spoon halfway through cooking if needed.
Note: If the cream is not thickened enough, simply cook in the oven for a few more minutes. If bread is getting too brown, cover with foil.
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