Green Bean Casserole with Bacon & Mushrooms
Bring a pot of water to a boil.
Prepare your ingredients (chop bacon, onions, green beans, and mushrooms into bite size pieces).
Prepare an ice bath.
Preheat oven to 350°F.
Blanch green beans in boiling water (3-5 Minutes).
Drain beans and place immediately into ice bath.
In a large skillet, fry the bacon over medium heat until crispy, add onions and cook for an additional 4-5 minutes. Add the mushrooms and ½ tablespoon of Kinder’s The Blend Seasoning and cook for an additional 4-5 minutes. Transfer the mixture to a bowl.
In the same skillet melt the butter, then slowly mix in the flour. Continue to whisk for 2 minutes or until color slightly darkens. Add the half and half and chicken broth. Continue to whisk so there are no lumps. Add cheese and continue to whisk until well combined and sauce mixture begins to coat the back of a spoon.
Add the bacon and mushroom mixture back into pan along with 1 tablespoon of Kinder’s The Blend. Once sauce begins to simmer, add the green beans, and stir to combine.
Pour the mixture into a 9 x 13 casserole dish (Or keep in Skillet “cast iron”) and place in the oven uncovered for 20-25 minutes.
Add French fried onions on top and cook uncovered for an additional 7-10 minutes.
25 mins Prep
35 mins Cook
1 pound fresh green beans (trimmed and cut into thirds)
12 oz. fresh cremini or white button mushrooms, sliced
1 cup half and half
1 cup chicken broth
1 ½ tablespoons Kinder’s The Blend Seasoning
½ yellow onion, diced (about 1 cup)
8 oz. bacon, diced
3 tablespoons unsalted butter
1/2 cup grated white cheddar (aged cheddar works well here)
3 tablespoons flour
4-5oz French fried onions