Mushroom & Bacon Green Bean Casserole

This gluten-free green bean casserole is about to become your new favorite holiday side dish!

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The Green Bean Fan

Confession: green bean casserole was never my favorite holiday dish and usually wasn't on our Thanksgiving or Christmas menu. Growing up, my mom made her grandmother's simple green beans sautéed in bacon and onions, which had great flavor but often got overlooked in favor of mashed potatoes or stuffing. Holiday versions I tried were consistently soggy and drowned in cream of mushroom, leaving me unimpressed.

However, that changed with this recipe! Wanting to create a green bean casserole that highlighted the flavor of my mom’s dish, I focused on letting the green beans shine while incorporating rich bacon flavor. After several attempts, I perfected this Mushroom & Bacon Green Bean Casserole, and now I’m actually looking forward to green beans this holiday season!

What is Green Bean Casserole?

Most Americans are familiar with green bean casserole, a baked dish made with green beans, cream of mushroom soup, and French fried onions, which add a delightful crunch. While variations exist, some people enhance their casseroles with fresh mushrooms, homemade cream of mushroom soup, or even a roux instead of the canned version. Each family often has its own cherished recipe, passed down through generations.

How Does My Recipe Differ?

This recipe stands out by including bacon, which enhances the flavor significantly. Unlike traditional green bean casseroles that rely heavily on cream of mushroom soup, my version uses it sparingly to avoid excess sodium and prevent mushy beans. The focus is on keeping the vegetables fresh, flavorful, and maintaining a consistently crunchy texture.

Step One: The Green Beans

Here's the thing often overlooked with green bean casserole: the green beans are the star! Their natural flavor should shine through, and they should have a bit of crunch and stay green. If they look grey, you've likely used too much cream of mushroom soup.

To keep the green beans' integrity, always choose fresh over frozen. Fresh green beans have better texture and flavor. Start by snapping the ends off 24 ounces of green beans and washing them. Before sautéing, boil them in chicken broth instead of water for added flavor—this trick works for grains too!

After boiling, drain the liquid and set the green beans aside. The next steps will focus on the bacon and vegetables, using the same pan to build rich flavor in the dish.

Bacon, Mushrooms & More!

While the green beans cool, it's time to cook the bacon and vegetables. Start with a large pot or Dutch oven. Cut three strips of bacon into bite-sized pieces and add them to the pot. Cook over medium heat for about five minutes until the bacon shrinks and turns a darker shade. Remove the slightly crunchy bacon bits with a spatula and place them on a paper towel-lined plate to absorb excess fat.

Next, add two tablespoons of butter to the pot, along with the bacon grease for added flavor. Once the butter melts, reduce the heat to medium-low and add one minced shallot, cooking for two minutes while stirring to prevent burning. Add two minced garlic cloves and a splash of dry white wine to deglaze the pot, scraping up any flavorful bits.

Once deglazed and the garlic has cooked slightly, add mushrooms—enoki mushrooms work well for their mild flavor and crunch. After cooking the mushrooms for a minute or two, add the cooked green beans. Season lightly with thyme, pepper, and salt, keeping in mind that the cream of mushroom soup is already salty.

Finishing the Casserole

Allow the green beans and mushrooms to cook for about five minutes before removing from heat. Add the bacon back into the pot and give it a stir. Now, it's time for the cream of mushroom soup. Only add 10 ounces of the soup to the green beans. Stir to evenly distribute the liquid amongst the veggies and bacon. Then, add a fourth cup of grated parmesan cheese. The parmesan cheese will temper the saltiness of the soup and pairs nicely with the green beans. Once all of that is combined and mixed in, pour the casserole into a 9" by 9" baking dish. Cover and bake for 35-40 minutes at 375 degrees.

After the allotted time, remove the baking dish from the oven. Add a cup of gluten-free French fried onions. Mix the onions into the casserole, then finish the casserole with another quarter cup of French fried onions on top. Place the casserole back in the oven to broil on high for three minutes. Then, turn off the oven and serve the green bean casserole warm!