Gordon Ramsay Green Beans Casserole with Bacon Recipe
Gordon Ramsay green beans casserole with bacon is a dish that has transformed my holiday feasts. The first time I attempted it, I ended up with a soggy mess — utterly tragic! But after a few kitchen disasters and some intense guidance from Gordon’s fiery spirit, I learned the secrets to making this dish vibrant, creamy, and infused with smoky bacon goodness. It’s a real crowd-pleaser that can be prepped quickly, allowing you to spend less time in the kitchen and more time pouring yourself a glass of wine. Trust me, nailing this recipe will make you feel like a culinary rockstar, ready to take on the world of flavor with confidence!
Must-Have Ingredients for a Creamy Green Bean Casserole with Bacon
Fresh green beans trimmed & blanched
Start with 450 g of green beans, ends snapped off. Blanch in boiling, salted water (1 L water + 10 g salt) for 3 minutes, then plunge into ice water to stop the cooking. This keeps the beans bright and firm, and I drain them well so the sauce doesn’t get watery.
Thick-cut bacon for that smoky crunch
Use 150 g of thick-cut bacon, chopped into 1 cm pieces. Cook the bacon until crisp, about 7 minutes over medium heat, which renders fat and gives a crunchy topping. I set aside 2 tbsp of the rendered fat for the sauce—no waste—and transfer the cooked bacon to paper towels briefly before using.
Mushrooms, onions & aromatics
Grab 200 g cremini mushrooms, sliced, and one small yellow onion (100 g), finely diced. Sauté these in the bacon fat with 15 mL olive oil for about 5 minutes until they start to brown, then add 2 cloves minced garlic for the last 30 seconds. Mushrooms bring savory depth and the onions and garlic build the base for the sauce.
Creamy binder: soup, cream & cheese options
Pick either 300 mL heavy cream or one 300 g can of cream-of-mushroom soup as your binder. For extra tang, stir in 50 g grated Parmesan or Gruyère. If you use soup, whisk in 100 mL milk to loosen the texture, and if you want a lighter version, swap half the cream for Greek yogurt—don’t boil the yogurt or it will split.
Essential Tools & Prep Techniques
Must-have bakeware & kitchen gadgets
You’ll need a 23 × 33 cm (9 × 13 in) casserole dish, colander, sharp chef’s knife, and a large sauté pan with a lid. An oven-proof skillet can double as a bake dish and stovetop pan if you want to finish on the stove or crisp under a broiler. A digital timer and thermometer help hit the right temps: bacon about 70 °C/158 °F and a heated casserole center around 75 °C/167 °F.
Blanching vs. steaming vs. microwaving beans
Blanching is the quickest—3 minutes in boiling water gives a firm bite. Steaming takes 5–6 minutes and keeps more nutrients, though it’s slower. Microwave steaming (60 mL water, cover, 4 minutes on high) will work in a pinch but can be uneven; whatever you pick, always shock the beans in ice water to stop the cooking.
Prepping bacon & mushrooms ahead
You can cook bacon and mushrooms up to 6 hours ahead and keep them in separate airtight containers in the fridge. If the mushrooms release too much liquid when you reheat, drain off the excess and return them to high heat for a minute before combining with the rest.
Crisping Bacon & Sautéing Mushrooms for Maximum Flavor
Mastering that perfect bacon crisp
Start bacon in a cold pan, then heat to medium so the fat renders slowly, about 5 minutes. Stir occasionally until pieces are deep golden and crisp, then lift them out to drain briefly. Crispy bacon gives the casserole the crunchy contrast it needs.
Building depth with mushroom sauté
Use the bacon fat for the mushrooms and onions. Don’t crowd the pan—work in batches if needed—so the mushrooms brown instead of steaming. Finish with garlic for 30 seconds so it doesn’t burn, and you’ll end up with a tasty base for the casserole.
Deglazing for extra flavor layers
When the mushrooms are golden, add 60 mL white wine or chicken stock and scrape the browned bits from the pan. Reduce by half, about 2 minutes, to concentrate the flavor. That little step adds a clean lift to the whole dish.
Whipping Up the Creamy Mushroom Sauce
Soup-based vs. scratch-made cream sauce
A 300 g can of cream-of-mushroom soup keeps things fast—just stir and go. For a from-scratch sauce, melt 30 g butter, whisk in 30 g flour over low heat for 2 minutes, then slowly pour in 300 mL milk or cream. Cook until the sauce coats the back of a spoon, about 3 minutes.
Achieving silky texture & proper seasoning
When the sauce thickens, take it off the heat and stir in 50 g grated cheese, a pinch each of nutmeg and white pepper, and 5 g chopped fresh thyme. Taste and adjust the salt—start around 3 g—and add pepper if it needs it. If the sauce is too thin, simmer a minute or two; if too thick, whisk in a splash of milk.
Boosting umami with extras
For more depth, add 15 g finely chopped sun-dried tomatoes or a tablespoon of Worcestershire sauce. A teaspoon of Dijon mustard brightens the sauce and plays nicely with the bacon’s smokiness. These small additions lift an ordinary casserole into something more interesting.
Assembling & Baking Gordon Ramsay Green Beans Casserole with Bacon
Layering steps for an easy green bean casserole recipe
Preheat the oven to 180 °C/350 °F. In your dish, combine blanched beans, the mushroom-onion mix, and most of the bacon, saving 3 tbsp of bacon pieces for the top. Pour the creamy sauce over everything and stir gently to coat. This gordon ramsay green beans casserole with bacon comes together fast and holds up well for holiday service.
Oven vs. air fryer vs. stovetop finish
Oven: Bake uncovered for 20 minutes until bubbly. Air fryer: Use 160 °C/320 °F for about 12 minutes in an 18 × 18 cm tin to cut time. Stovetop: Cover a skillet, simmer on low for 10 minutes, then uncover and broil 2 minutes to crisp. Pick the method that fits your equipment.
Perfect bake times & temperature checks
After 20 minutes at 180 °C, the center should be bubbling and register about 75 °C/167 °F. Sprinkle the reserved bacon and 30 g crispy fried onions or panko on top, then broil 2–3 minutes until golden. Let the casserole rest 5 minutes so it sets before serving.
Serving Ideas, Variations & Troubleshooting Tips
Serving suggestions for a standout side
Pair with roast turkey or glazed ham for a comforting holiday green bean casserole. For weeknights, I serve it with grilled chicken and mashed potatoes. A bright salad with lemon vinaigrette cuts through the richness, and a sprinkle of parsley or chives adds color.
Three tasty variations
- Vegetarian: Swap bacon for caramelized shallots and smoked paprika.
- Cheesy twist: Stir in 100 g cheddar or Gruyère before baking.
- Smoky grill: Cook beans and mushrooms on a grill pan for char, then finish in the oven. Each option updates the mushroom and bacon casserole in a simple way.
Common mistakes & quick fixes
Watery casserole? The beans weren’t drained—blot them with paper towels next time. Soggy topping? Broil uncovered for another 2 minutes to crisp. Bland sauce? Add a pinch more salt or a teaspoon of Worcestershire. Mushrooms went rubbery? Sauté them hot and don’t crowd the pan. Use these gordon ramsay green beans casserole with bacon tips to fix most problems quickly.
Creamy Green Bean Casserole with Bacon
Ingredients
Equipment
Method
- Preheat oven to 180°C (350°F).
- Blanch green beans in boiling salted water (1 L water + 10 g salt) for 3 minutes, then plunge into ice water to stop cooking. Drain thoroughly.
- In a skillet, cook bacon over medium heat for about 7 minutes until crisp. Reserve 2 tbsp of fat.
- Add mushrooms and onion to the skillet with reserved bacon fat and sauté for 5 minutes. Stir in minced garlic for the final 30 seconds.
- For the creamy sauce, choose between heavy cream or cream-of-mushroom soup. If using soup, whisk in 100 ml milk to loosen. Stir in grated cheese.
- Combine blanched green beans, sautéed mixture, and bacon in the casserole dish. Pour sauce over and gently stir to coat.
- Bake uncovered for 20 minutes until bubbly. Garnish with reserved bacon and fried onions before serving.
Nutrition
Notes
Love this recipe?
Give us 5 stars and comment!Video tutorial: gordon ramsay green beans casserole with bacon
FAQ – gordon ramsay green beans casserole with bacon
What if my green beans are still tough?
If your green beans aren’t tender after baking, you might not have blanched them long enough. Make sure to cook them in boiling water for a solid 3 minutes before shocking in ice water. If they’re still a bit firm, another quick stint in the oven should do the trick!
How can I make my casserole less watery?
A watery casserole usually means too much moisture from the beans. Ensure they’re drained thoroughly after blanching, and if you’re using mushrooms, sauté them well to remove excess moisture before adding them to the mix.
Can I use frozen green beans?
You can use frozen green beans, but they won’t have the same crisp bite as fresh ones. Make sure to thaw and drain them well, then give them a quick sauté to enhance their flavor before adding to the casserole.
Conclusion
After perfecting Gordon Ramsay’s green beans casserole with bacon, you’ll finally feel that culinary triumph when you bite into the creamy, rich flavors blending perfectly with that crispy bacon. The green beans retain their vibrant color and crunch, while the savory notes fill your kitchen with warmth! It’s like a victory parade in your mouth every time you serve it. Now it’s your turn — gather those ingredients, roll up your sleeves, and make it bold, make it yours!
