Green Bean Casserole

Green Bean Casserole with Bacon, Cheese and Pine nuts

Green Bean Casserole

I can’t think of a more American casserole than this one. The ultimate side dish for family gatherings, holidays, social events, potlucks… Only this one is different.

This one’s the best.  The best Ever. All home made, no canned beans, no mushroom soup. All from fresh ingredients that make this casserole a love story on it’s own.

I’ve left out the mushrooms all together, because I’m not a fan. But if you love them, by all means add them.

Instead I added some toasted pine nuts, a little crunch never harmed anyone.

Green Bean Casserole


  • 1 1/2 lbs. Green beans, picked over and trimmed, halved, and blanched (boil 5 minutes, place beans in ice water for a couple of minutes, drain)
  • 4 slices thick-cut bacon diced plus three slices for on top
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup half-and-half cream
  • 1 cup chicken broth
  • 3/4 cup shredded cheddar cheese or gouda
  • freshly ground black pepper
  • 2 heaped tbsp.  Pine nuts
  • 1/4 cup French fried onions

Green Bean Casserole

Green Bean Casserole

Green Bean Casserole


Preheat the oven to 175° C / 350°  F.

Fry the three slices of bacon until crispy and set aside.

Place the blanched green beans in the casserole.

Fry the bacon in a large skillet over medium-high heat until crispy. Add the onions and cook until soft and translucent, about 4-5 minutes. Add the  garlic and cook for another 4-5 minutes until soft. Transfer the mixture to a bowl.
Melt the butter in the same skillet and whisk in the flour. Once combined, continue whisking for another 2 minutes until the mixture has slightly deepened in color. Add the half-and-half and chicken broth while constantly whisking to prevent lumps. Once slightly thickened, add half the cheese and whisk until melted and combined.
Next add the bacon mixture. Season with some pepper and taste.  Add some salt if necessary.  Let the sauce simmer for a couple of minutes, pour over  the green beans. Stir to combine carefully.

Toast the pine nuts in a dry pan for a minute or two and sprinkle over the casserole, top with the remaining cheese and crispy fried onions.
Bake uncovered for 30 minutes.


Myra XO


Green Bean Casserole

Green Bean Casserole

and remember, sharing is cool….


6 thoughts on “Green Bean Casserole with Bacon, Cheese and Pine nuts

  1. Mackenzie says:

    Currently salivating over here over your latest recipes!!! I wanted to pop in and wish you happy holidays and a happy New Year! I didn’t get to make Christmas cookies this year, but I was craving craving craaaaving those brownies from last year. Hope you had an amazing season and a healthy, safe New Year, Myra! <3

    • The Cooking spoon says:

      Hi Mackenzie, I wish you and your hubby the very best for 2018 filled with love and health. We were away for the holidays so I wasn’t around to answer sooner. Hope you had a great Christmas too. 🎊 🎉 😚

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