Pioneer Woman Green Bean Casserole With Mushrooms

This delicious Pioneer Woman Green Bean Casserole With Mushrooms is prepared with bacon, dark brown sugar, green beans, cremini mushrooms, and whole milk, and takes around 1 hour to prepare and serves 8-10 people. Pair your Green Bean Casserole With Mushrooms with roasted turkey, mashed potatoes, dinner rolls, and Shrimp Orzo Salad.

To make this Green Bean Casserole With Mushrooms, Ree Drummond starts by preparing candied bacon, followed by blanching green beans. She then cooks mushrooms and shallots, makes a creamy sauce, and combines everything before baking. The result is a rich, flavorful side dish perfect for gatherings.

In addition to this casserole, the Pioneer Woman offers other tasty recipes such as Broccoli Cauliflower Casserole and Breakfast Potato Casserole, each bringing unique flavors to your table.

Pioneer Woman Green Bean Casserole With Mushrooms Ingredients

• 4 slices of bacon
• 1/4 cup packed dark brown sugar
• 2 tablespoons pure maple syrup
• 1 tablespoon kosher salt (plus more to taste)
• 2 pounds green beans, trimmed
• 1 stick salted butter
• 1 pound cremini mushrooms, sliced
• 2 shallots, thinly sliced
• Black pepper, to taste
• 1 garlic clove, grated
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/2 cup half-and-half
• 1/2 cup toasted sliced almonds

How To Make Pioneer Woman Green Bean Casserole With Mushrooms

1. Prepare the Candied Bacon: Preheat your oven to 400°F (200°C). Place bacon slices on a rack over a baking sheet. Mix brown sugar and maple syrup, microwave for 15 seconds, then brush over bacon. Bake for 15 minutes, rotating halfway. Let it cool for 20 minutes, then chop.
2. Blanch the Green Beans: Boil salted water in a large pot. Cook half of the green beans for 3-4 minutes until bright green but still crisp. Remove and plunge into ice water. Repeat with the rest. Drain once cool.
3. Cook Mushrooms and Shallots: Empty the pot, then melt 4 tablespoons of butter over medium-high heat. Add mushrooms, shallots, 1 teaspoon salt, and pepper. Cook for 4-5 minutes until mushrooms are soft. Add garlic, cook for 1 minute, then transfer to a pan.
4. Make the Sauce: In the same pot, melt the remaining butter. Add flour and whisk. Cook for 1-2 minutes. Gradually pour in milk and half-and-half, add 1 teaspoon salt and pepper. Whisk for 6-7 minutes until thickened.
5. Assemble the Casserole: Mix green beans, mushroom mixture, remaining salt, and pepper into the sauce. Transfer to a 2-quart baking dish. Bake for 15-20 minutes until bubbly. Top with candied bacon and almonds.

What To Serve With Green Bean Casserole With Mushrooms

Serve this Green Bean Casserole with roasted turkey, grilled chicken, or baked ham. It pairs well with mashed potatoes, dinner rolls, and a fresh salad. For a complete meal, add a side of cranberry sauce or glazed carrots.

How To Store Green Bean Casserole With Mushrooms

In The Fridge:

Store the Green Bean Casserole in an airtight container in the fridge for up to 4 days. Ensure it’s cooled to room temperature before storing. Cover it tightly to maintain freshness and prevent absorbing other food odors.

In The Freezer:

Freeze the Green Bean Casserole in a freezer-safe container for up to 2 months. Wrap it well to avoid freezer burn. Thaw in the fridge overnight before reheating. Note that freezing may slightly alter the texture of the green beans.

How To Reheat Green Bean Casserole With Mushrooms

To reheat, place the Green Bean Casserole in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. If it’s frozen, extend the heating time. Cover with foil to prevent drying out. For smaller portions, microwave on medium power, stirring occasionally.

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Stuffed Pepper Casserole
• Pioneer Woman Breakfast Burrito Casserole
• Pioneer Woman Tator Tot Casserole