Thanksgiving is just around the corner. Not that you would have to save this recipe for Thanksgiving, it is delicious and definitely easy enough as a side for a week night dinner. I made this green bean casserole last night and it turned out awesome, so awesome the kids even ate it. I love green bean casserole; it is one of my favorite things during the holidays.
Now take note, this is not your soggy, pale green, bland green bean casserole. This is the vibrantly green, creamy, crispy, crunchy, bacony, green bean casserole of your dreams and it is super easy to throw together.
You could get fresh green beans, trim them and then blanch them, which I have done in the past. For a week night I decided to make things really easy and just use 2 bags of Simple Truth Organic Green Beans. I dumped them into a strainer and rinsed them until they were thawed. Let them hang out in the strainer while you get the rest of the ingredients together.
Cook some bacon until nice and crispy. I did this on the stove top, just threw it all in and kept on eye on it, turning when necessary. When it is nice and crisp take it out and let it chill on some paper towel to remove the excess grease. When cool enough to handle crumble it all up.
Next grab a large bowl and put in the green beans. Put your bacon in along with a can of condensed cream of mushroom soup. Then I fill up the can about ¾ full with whole milk and ½ tablespoon corn starch. Mix it up really well and then pour over your green beans and bacon. Add a nice pinch of salt and some pepper, and then mix this up until it is all incorporated.
Pour this creamy mixture into a greased baking dish. Top with crispy fried onions and bake at 375 degrees for a good 35 – 40 minutes until the sides are bubbling and it is hot all the way through.
There you have it! A simple and delicious green bean casserole you can enjoy any time.
2 bags frozen green beans
1 can condensed cream of mushroom soup
½ cup whole milk
½ tablespoon corn starch
8 slices bacon
Salt and pepper to taste
Preheat oven to 375 degrees.
Grease a casserole dish (I like to use coconut oil for this).
Put your bacon in a hot frying pan over medium high heat and cook until crispy, turning to evenly brown. Set aside on paper towel to cool.
Put the frozen green beans in a strainer and rinse until thawed. Let drain until most of the water is gone. Put the green beans in a large bowl and then crumble the bacon and add it to the bowl. Put the condensed cream of mushroom soup in the bowl. Add the milk and corn starch to the empty can and mix well. Pour this over the green beans and bacon. Throw in a nice pinch of salt and some pepper then mix everything up.
Pour this mixture into a greased casserole dish and bake until bubbly and hot throughout, about 35 -45 minutes.