#Bacon green bean casserole from scratch plus#

Add salt and pepper to taste, if desired. Add green beans to your cream of mushroom soup and stir gently to combine. Or, if you're using fresh green beans, blanch them for 1-3 minutes beforehand and drain well (or add them raw if you like them a little bit crisp). Or, if you're using frozen green beans you'll want to thaw them first (you can do this quickly by placing them in a colander and running them under cold water) and blanch for 3 minutes.

Open up your jars of green beans and drain.

Grab a cast-iron pan or a casserole dish and add your homemade cream of mushroom soup (I like to make this up ahead of time and have it ready to go in the refrigerator for an even faster side-dish!).

If you haven't seen my recipe for homemade cream of anything soup, you really need to hop on over there and bookmark that recipe, because this green bean casserole calls for homemade cream of mushroom soup.īut don't get too intimidated, it's really simple and can be whipped up in just four minutes flat! I timed it!

Instead, I fried up a few slices of bacon, crumbled it on top to give that same “crispy crunchy” factor, and I've never gone back since! I suppose, if you really wanted to get fancy, you could add BOTH crunchy bacon and fried onion strings! One time when I was making up this recipe (because in my family we eat it throughout the year, not just on Thanksgiving), I didn't want to take the time to slice, flour, and fry up homemade onion strings (although they're amazing, I just didn't want to spend the extra time or trouble and let's face it, when making holiday dinner we don't have extra time for that step).Īnd being an ingredient label reader whole foodie, I can't bring myself to buy and purchase those cans of french fried onions. Green beans and bacon just go hand in hand, don't they? My very favorite thing about this recipe? The bacon! That's right, I said BACON! The recipe has come a long way, and may I say, improved greatly! The recipe actually used to be called “Green Bean Bake” and was printed on the cans of Campbell's Cream of Mushroom soup. And what two ingredients did most homes have in the '50's? Cream of mushroom soup and canned green beans! Green bean casserole dates back to the 1950's when the goal for a Thanksgiving side dish was to be a simple and frugal as possible. Amen! How Did Green Bean Casserole Become a Thanksgiving Dish? So when you're making this recipe, truly from scratch, the flavors are richer, the ingredients are so much healthier, and you can rest easy knowing you're feeding your family true comfort food without the guilt of unknown or questionable ingredients. Plus, with all that beautiful homemade goodness you don't want to ruin it by using canned cream of mushroom soup.Įspecially when you can make your own cream of anything soup at home, from scratch in mere minutes!

#Bacon green bean casserole from scratch plus#

When you're making a homemade green bean casserole from SCRATCH, using home-grown and home-canned green beans, plus homemade bone broth, ya get all the flavor without any of the icky ingredients found in condensed cream of soups.