Every year, my sister-in-law, Deedra (known as Aunt DeeDee these days), brings over a Green Bean Casserole for Thanksgiving dinner. It’s so good, you guys. I asked her for the recipe so I could share it here.
And then I went to the store and forgot to buy one of the main ingredients. And then I realized I had bacon at home, and of course I *needed* to use it so it wouldn’t go bad (hahahahaha – like bacon ever goes bad around here). So, I ended up switching it up a little bit…but this Green Bean Bacon Casserole is based on Aunt DeeDee’s Original Green Bean Casserole, so you know it has to be good!
- 5 cups cooked cut green beans
- 2 small onions, cut into small slices (for frying) – OR, you could buy some fried onions
- 1 can condensed cream of mushroon soup
- 3/4 cup whole milk
- pepper to taste
- 7-8 slices of bacon
If you want to fry your own onions you will also need:
- 3 eggs
- 1/4 cup milk
- flour (a couple of cups or so)
- 2-3 tablespoons of Tony Chachere’s Creole Seasoning (leave this out if you don’t like the little kick it will give your food)
- Vegetable oil
Turn on oven to 350. Cook your green beans. While they are cooking, cook your bacon (I like it crispy). Crumble it and set it aside in two separate batches.
Heat vegetable oil over medium heat. You’ll know it’s ready when you toss in an onion and it makes popping noises and starts frying! (We used a Lodge 10.2″ Rectangular Roaster for frying our onions)
Combine the flour and seasoning in a bowl. Whisk the eggs and 1/4 cup milk together in another bowl. Dip onions in egg and milk mixture, then toss in flour mix until covered (don’t let it get too clumpy). Drop in heated oil for 2-3 minutes or until dark brown and fried-looking.
Remove onions from pot and place on paper towel to remove excess oil.
In your casserole dish, mix the can of soup, the whole milk, pepper, beans, half of the bacon, and half of the onions. Stir it all up and bake for about 30 minutes.
Remove from the oven and sprinkle remaining fried onions and bacon over the top, and place back in the oven for 5 more minutes.
Let it sit and cool for a few minutes before serving. And then…enjoy!
This post contains affiliate links.
Of course, when Thanksgiving comes, I probably won’t even make this dish. I’m leaving the Green Bean Casserole to Aunt DeeDee 😉 (who, by the way, is an author…you can see her kids’ books here).
Check out the other delicious Thanksgiving dishes my friends have been making below.
Brussels Sprout, Broccoli and Cauliflower Casserole from Autumn at Mama Challenge.
Peach Blackberry Cobbler from Valerie at Family eGuide.
Sweet Potato Casserole from Jamie at Roubinek Reality
Easy Meatballs from Shayna at Macaroni Kid.