Green Bean Casserole 2.0

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Green Bean Casserole 2.0I’m not sure how it happened, but it seems that mid-20th-century American cuisine became afraid of extreme heat. Perhaps they had inferior potholders? Or maybe something to do with the Cold War? I’m not sure, but I do know that the rediscovery of the high-heat roast can breathe new life into the tired, overcooked family classics. I humbly present to you our well-needed, roasted green bean update.

  • Yield: 8 Servings
  • Total Time: 1 Hour 10 Minutes


  • 1½ lb fresh green beans, trimmed, snapped into halves
  • 2 Tbsp extra-virgin olive oil, divided
  • ¾ tsp salt, divided
  • ½ tsp ground black pepper
  • 6 slices bacon, diced
  • 1 large onion, diced
  • 1 cup mushrooms, thinly sliced
  • 3 cloves garlic, minced
  • 2 Tbsp flour
  • ½ cup chicken broth or water
  • 1 cup cream
  • 1 cup canned French fried onions (optional)
How to Make It
  1. Preheat the oven to 425°F.
  2. In a large mixing bowl, add green beans, 1½ tablespoons of olive oil, ½ teaspoon of salt, and pepper. Toss until beans are evenly coated. Spread out along the bottom of a baking dish, and place in the oven for 25–30 minutes, tossing halfway through the cooking. Remove when they are beginning to wrinkle and brown.
  3. While the beans are roasting, add the remaining ½ tablespoon of olive oil into a skillet. Place the skillet over medium-high heat. When the oil shimmers, add the bacon and sauté until it begins to brown, about 4–6 minutes. Add the onion and the mushrooms, and continue to sauté until the onions are limp, about another 4–6 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Sprinkle flour over the skillet mixture and continue to sauté until the flour is completely incorporated. Add the broth (or water), cream, and the remaining ¼ tsp of salt. Reduce the heat to medium-low and scrape the bottom of the skillet to bring up the brown bits. Simmer until the sauce begins to thicken, about 2–4 minutes.
  4. When the green beans are roasted, they should look slightly brown and wrinkly. Remove them from the oven, and pour the bacon cream sauce over them. If you are going for the 1950s fun, layer on the French fried onions. Lower the oven to 350°F and return the baking dish to the oven for 10–15 minutes, or until the cream sauce is further thickened, bubbly, and the optional fried onion topping begins to crisp.
  5. Serve with roasted chicken, roasted turkey, or another roasted slab of your choice.

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