We decided at the last minute that we wanted some green bean casserole to go along with our Thanksgiving dinner. I couldn’t believe how quickly and beautifully this came together, not to mention how insanely delicious it is!! You’ll never want the goopy canned-soup stuff again.
The real shortcut here is our The Daily Grind seasoning blend - since it already has chopped onion and garlic in there, you can save a done of time at the cutting board. You could definitely swap in fresh green beans if you want - just steam them while the bacon is cooking. And if you want to go all out, fry up your own onions while the casserole is in the oven.
2 12 oz bags frozen green beans
1/2 lb bacon (6-8 strips), chopped
2 tbsp all-purpose flour
1 cup chicken broth
1 cup heavy cream
2 tbsp The Daily Grind
1/2 to 1 cup fried onions
Preheat oven to 450 degrees. Steam green beans in microwave, according to package directions.
Cook chopped bacon in a large skillet over medium heat until crispy. Do not drain.
Whisk in flour until fully dissolved in bacon grease, about 3 minutes.
Add The Daily Grind, broth and cream to bacon and flour and stir well. Cook over medium heat until it thickens to a gravy-like consistency, about 3 minutes.
Drain green beans well and place them in a very lightly oiled casserole dish.
Pour bacon mixture over green beans and toss gently to mix.
Bake at 450 degrees for 15 minutes.
Remove from oven, top with fried onions and bake an additional 5 minutes until golden.