Cheesy Bacon Green Bean Casserole

Preheat oven to 375 F.

Arrange bacon strips in a single layer on a parchment lined rimmed cookie sheet and bake 20 minutes or until bacon is starting to brown. Remove from oven and put bacon onto a paper towel to drain. Once cooled, chop into pieces.

In a French oven or stock pot, melt butter over medium heat and add onions and garlic. Cook until onions are soft (not browned). Add flour and stir—the mixture will form a paste. Add beef broth, bring to a low boil and with a whisk, begin mixing until combined. Then add heavy cream, pepper and salt. Once combined add ¾ of the bacon pieces.

In a large bowl combine green beans and bacon broth mixture. Stir to mix.

Add beans and soup mixture into a 9×13 greased pan. Top with shredded cheese and fried onions and remaining pieces of bacon. Top with tin foil.

Bake for 45 minutes then remove the foil and bake for 10 minutes uncovered.

I’m not a fan of canned mushroom soup so I created a bacon soup mixture which was a perfect substitute to make a rich and creamy green bean casserole.