I’ve asked lots of mom friends what their absolute-must-have Thanksgiving side dish is, and there were quite a few votes for Green Bean Casserole!
I love it too, but it has to be creamy and flavorful! One of my favorite recipes is this one from Handletheheat.com – it’s amazing, because it also happens to also call for bacon and cheese. Umm, and you just can’t go wrong with that THAT…. so enjoy!!
4 strips bacon, diced
1 medium yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons flour
1 cup whole milk
2 tablespoons sour cream
Freshly ground black pepper, to taste
2 (16 ounce) packages frozen cut green beans, thawed
1 cup shredded sharp cheddar cheese
1 cup French’s French Fried onions
Preheat the oven to 350°F.
In a medium skillet set over medium heat, add the bacon. Cook, stirring often, until most of the fat has rendered and the bacon is beginning to crisp. Add the onions and cook until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute, stirring. Remove the mixture to a paper towel-lined plate.
Sprinkle the flour over the bacon drippings and whisk to combine. Cook for 1 minute, whisking constantly. Gradually whisk in the milk then add the sour cream and bacon mixture. Stir until the mixture has thickened to gravy consistency. Remove from heat and season with black pepper to taste.
In a large bowl combine the bacon mixture with the green beans, tossing to coat. Spread evenly among a greased 9 by 13-inch baking pan. At this point you can cover and refrigerate the unbaked, untopped casserole for up to 2 days. Top with shredded cheese and fried onions. Bake for 30 minutes, or until golden brown.