Jackie’s Green Bean Casserole

Ditch that traditional casserole made with canned green beans for Jackie’s Green Bean Casserole. This recipe uses all fresh ingredients and is presented in a more deconstructed manner. Its vegetable crunch and scratch-kitchen flavors elevate this traditional dish to an all time high. It’s a holiday side you can feel good about offering your guests, and one you’ll make for yourself after the holidays wind down.

Jackie’s Green Bean Casserole

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• Author: Chef Jackie Page

Print Recipe

Description

Take this traditional holiday side to the next level with bacon and mushrooms.

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Ingredients

Scale 1x2x3x

• 1 lb fresh green beans
• 2 tbsp flour
• 2 tbsp butter
• ½ cup milk
• 16 oz mushrooms
• 4 bacon slices
• Salt and pepper to taste

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Instructions

1. Blanch green beans for 2 minutes and then submerge in ice-cold water. 
2. In a skillet, use 2 tablespoons of flour and 2 tablespoons of butter to make a light roux then add milk and bring to a boil until thickened.
3. Add half of the mushrooms to the roux mixture and let simmer for 2-3 minutes. 
4. Cook bacon until crisp, place in food processor, and pulse until it’s a sand-like texture. 
5. In a dry skillet, add the rest of the mushrooms and cook until the water is out and they get brown. 
6. To plate this dish, put down the sauce, then your green beans. Top with the cooked mushrooms and bacon dust.

Recipe by Chef Jackie Page / Styling by Anna Franklin / Photography by Dave Bryce

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