Bacon Shallot Green Bean Casserole is a delicious side dish with green beans, shallot and crispy bacon in creamy mushroom sauce topped with French fried onions. This dish is a Thanksgiving classic that pairs well with roasted turkey or rib eye roast.
With the holidays approaching, Bacon Shallot Green Bean Casserole, is so easy and simple recipe to make that can be done 2 hours before dinner time. For many years now, I’ve been attending my friend’s Thanksgiving celebration. As tradition dictates, this is always part of her Thanksgiving spread and a favorite of mine.
Thanksgiving was not something I celebrated until I moved to the US. In the Philippines, we don’t have this holiday. Christmas, New Year and Easter are the biggest holidays we celebrate. Now, that I have lived here for decades, I have embraced this holiday and look forward to it. For one, I’m off from work and it is a great time to spend with family and friends.
The first time I had this side dish I cannot get enough of it. In Philippine cuisine, we normally saute green beans with shrimp or pork but it reminded me of my mom’s sizzling steak recipe. When she makes steak, steamed green beans, carrots and corn were all in the sizzling plate poured with sauteed cream of mushroom which was so delicious. And that’s probably why I enjoy this casserole too.
What Green Beans to use?
- Canned Green Beans
It is very seldom that I use canned vegetables but canned green beans work well with this recipe. I can prefer this green bean casserole 2 hours before dinner with less effort and no stress at all. Once you open the can, all you need to do is put it in a collander to drain and it’s ready to use.
- Frozen Green Beans
This is another option when making this dish. Transfer to a collander to thaw so water can drain.
- Fresh Green Beans
Remove the ends of green beans, cut and boil in water or chicken broth until soft. You can prepare this a day before your gathering to get it out of the way, then bake it before dinner.
How to Make Bacon Shallot Green Bean Casserole
Baked Corn Casserole is another delicious side dish to try for the holidays.
- 2 (14 ½ oz) cans green beans, drained
- 1 (10 ¾ oz) can Cream of Mushroom soup
- ½ cup shallot minced
- ¾ cup milk
- 6 slices of bacon fried and break into pieces
- ½ cup French Fried Onions
- Pepper to taste
- In a casserole, mix cream of mushroom soup and milk.
- Stir-in green beans, bacon bits, shallot and pepper.
- Bake at 350 degrees F for 30 minutes.
- Take it out of oven and stir.
- Spread the French fried onion on top.
- Bake for 5 more minutes.
- Serve warm. Enjoy!
If you are not press for time, try cooking it this way.
For a creamier and tastier casserole, after cooking bacon leave 1 tablespoon bacon fat, saute shallot for a minute in medium heat then pour cream of mushroom soup and milk stirring occasionally until it boils. Lower heat to medium-low, simmer mixture for about 5 minutes or until mixture gets thick (but not to thick). Turn off heat. Mix the green beans and transfer to casserole pan and bake in oven.