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Green Bean Casserole

Take veggies from a side to the main attraction when you add bacon candied with Domino® Light Brown Sugar to give it a sweet & savory flair that’s sure to please.

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Ingredients

For the casserole

  • 1 ½ pounds Fresh green beans, washed, trimmed, and cut in half

  • 1 teaspoon Salt, for blanching green beans
  • 2 tablespoons Unsalted butter 
  • 3 tablespoons Extra virgin olive oil
  • 16 ounces (1 pound) Cremini mushrooms, cleaned and sliced
  • ¼ teaspoon Salt
  • 1 small Onion, minced 
  • 4 cloves Garlic, minced 
  • 2 tablespoons Fresh thyme, chopped 
  • ¼ cup All-purpose flour 
  • 2 cups Whole milk 
  • 1 cup Heavy cream 
  • 2 tablespoons Tamari
  • 1 ½ teaspoons Dijon mustard 
  • ¼ cup Parmesan cheese, grated
  • ¼ teaspoon Freshly ground black pepper

For the candied bacon

  • 12 ounces (1 package) Bacon

  • 1/3 cup Domino® Light Brown Sugar, packed
  • ½ teaspoon Freshly ground black pepper

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Instructions
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Prep Time: 35 minutes / Bake Time: 46 minutes / Yields: 8 Servings

Step 1

In a large pot, fill with water and add 1 teaspoon of salt. Bring water to a boil. In a large bowl, fill with ice water and set nearby. Once the water is boiling, drop the green beans into the water and blanch for approximately 4-6 minutes. Once cooked, drain the green beans and place into the ice water. This stops the cooking process and retains the bright green color. Once cooled, drain green beans and transfer to a sheet pan that is lined with a kitchen towel or paper towels. Set aside to let green beans dry. 

Step 2

To make mushroom cream sauce, in a large skillet heat butter and olive oil. Add the mushrooms and salt. Sauté for 8 minutes to soften mushrooms. Add the onions, and sauté until softened. Once softened, add garlic and thyme. Sprinkle the flour over the mushroom mixture and cook for 30 seconds to cook flour. Transfer mushroom mixture to a large pot. Over medium heat, add the milk, cream, tamari, and Dijon mustard to the large pot. Bring mixture to a simmer while using a whisk, whisk sauce to ensure sauce is lump free. Stir sauce occasionally until sauce has thickened for approximately 10 minutes. Once sauce has thickened, remove from heat. Add parmesan cheese and black pepper. Set cream sauce aside.  

Step 3

Preheat oven to 350°F. To make the candied bacon, place bacon slices on a parchment-lined sheet pan. In a small bowl, combine brown sugar and black pepper. Sprinkle sugar mixture over both sides of the bacon and rub mixture on bacon slices. Rearrange the bacon on the sheet pan to ensure bacon is not overlapping. It is okay if when the bacon is lined up, is touching. Bake bacon for 6 minutes, rotate pan, and bake for an additional 6 minutes, or until the bacon is crisp enough to crumble. Once baked, set pan aside on a cooling rack. Leave oven on to bake casserole. 

Step 4

To assemble casserole, spread 1/3 of the mushroom sauce in the bottom of the baking pan. Arrange ½ of the green beans on top of the sauce. Pour another 1/3 of the sauce on top of the green beans. Place the remaining green beans on top of the sauce. Pour remaining sauce on top of the green beans, spreading the sauce out to cover the beans. Place baking dish on middle rack of oven and bake for 20 minutes. While the casserole is baking, chop candied bacon into small pieces. Sprinkle candied bacon over casserole and bake for an additional 10 minutes. Serve the casserole hot. 

Additional Tips

The recipe can be made gluten-free by ensuring that tamari is used and using gluten free flour. 

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