Loaded Green Bean Casserole


  • 2 lb.green beans, trimmed
  • 1 tbsp.extra-virgin olive oil
  • 4 tbsp.slices bacon, cut into 1/2″ pieces
  • 1/4 c.all-purpose flour
  • 3 c.whole milk
  • 1 tsp.Worcestershire sauce
  • 1 tsp.garlic powder
  • 3 c.shredded cheddar, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 c.French’s fried onions
  • 2 tbsp.freshly chopped chives
Prep Time : 0 hours 10 mins
Total Time : 1 hour 0 mins
  1. Preheat oven to 350°. Prepare an ice bath. In a large pot of boiling water, add green beans and cook until bright green, about 6 minutes. With a slotted spoon or tongs, quickly transfer green beans to ice bath to cool, then drain and transfer to a large bowl.
  2. In a large, high-sided skillet over medium heat, heat oil. Cook bacon until crisp, 8 minutes. Remove bacon from skillet and drain on a paper towel lined plate.
  3. Over medium heat, whisk in flour and cook until lightly golden and no longer raw, about 2 minutes.
  4. Add milk, Worcestershire, and garlic powder and bring up to a simmer, stirring occasionally. Let mixture thicken slightly, about 2 minutes, then whisk in 2 1/2 cups cheddar until completely melted. Season with salt and pepper and remove from heat.
  5. Combine green beans and cheese sauce in a medium baking dish. Top with remaining cheddar and bake until warmed through and bubbling around the edges, about 20 minutes.
  6. Top with bacon and fried onions and bake 5 minutes more.
  7. Garnish with chives before serving.
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