Green Beans With Cheese And Bacon Recipes

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GREEN BEANS AND BACON



Green Beans and Bacon image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

2 1/2 pounds green beans, trimmed
Kosher salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepper

Steps:

  • Toss the green beans into a large pot of boiling salted water and cook until bright green in color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to stop the cooking. Drain the beans again and pat dry.
  • Cook the bacon in a large, heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the lemon juice and toss. Season with salt and pepper.

GREEN BEANS IN BACON CHEESE SAUCE



Green Beans in Bacon Cheese Sauce image

I like to take this side dish to potlucks because it is easy to make and is always popular with everyone who tries it. -Karen Lewis, Pleasant Grove, Alabama

Provided by Taste of Home

Categories     Side Dishes

Time 5h10m

Yield 10 servings.

Number Of Ingredients 9

2 packages (16 ounces each) frozen French-style green beans, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
3/4 cup chopped onion
3/4 cup bacon bits
1/2 cup shredded cheddar cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1/2 teaspoon pepper

Steps:

  • In a 3- or 4-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until beans are tender.

Nutrition Facts : Calories 137 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 817mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

GREEN BEANS WITH CHEESE AND BACON



Green Beans with Cheese and Bacon image

I found this among some recipes my husband's aunt sent me. I tried it once, and it became a family favorite immediately. I save it and use it in the summer when beans are freshest. Then we always have something to look forward to each summer. I often double this recipe just to have enough for my children to have leftovers! You can prepare this ahead of time, but make sure that the casserole is at room temperature before baking. I often use a mixture of both green beans and wax beans in the casserole.

Provided by Kathy Bezemes Walstrom

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 6

Number Of Ingredients 7

3 cups trimmed green beans, snapped in half
3 slices bacon, diced
6 green onions, chopped
½ cup shredded sharp Cheddar cheese
¼ cup sour cream
¼ cup mayonnaise
1 pinch salt and pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 1/2-quart baking dish with a lid.
  • Place the green beans in a large pan with water to cover; bring to a boil and cook only until the beans are hot and bright green, about 1 minute. Drain. Transfer to a large bowl.
  • Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned and crisp, about 10 minutes. Pour off all but 1 tablespoon of the drippings. Return to the heat and add the green onions; cook until the onions have softened, about 2 minutes.
  • Add the bacon mixture, Cheddar cheese, sour cream, mayonnaise, salt, and pepper to the green beans; stir. Spread the mixture into the prepared baking dish; cover with the lid.
  • Bake in the preheated oven until the casserole is bubbling and the beans are tender, about 20 minutes.

Nutrition Facts : Calories 170.3 calories, Carbohydrate 5.8 g, Cholesterol 22.5 mg, Fat 14.5 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5 g, Sodium 222.5 mg, Sugar 1.3 g

QUICK GREEN BEANS WITH BACON



Quick Green Beans with Bacon image

Green beans with bacon and onions makes such an easy side dish. Fresh beans lend a crisp, bright flavor to any meal. They're best when served hot. -Mari Anne Warren, Milton, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 5

8 cups fresh green beans, trimmed
4 bacon strips, chopped
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, until beans are crisp-tender, 8-10 minutes; drain. In a large skillet, cook bacon and onion over medium heat until bacon is crisp and onion is tender, stirring occasionally, 3-5 minutes., Add beans to bacon mixture. Sprinkle with salt and pepper; toss to coat.

Nutrition Facts : Calories 62 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 177mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CHEESY GREEN BEANS WITH BACON



Cheesy Green Beans with Bacon image

Cheese and bacon liven up plain green beans. This dish can be served immediately after preparing, but I often refrigerate it overnight to let the flavors blend together, then reheat it in a 350 degrees F (175 degrees C) oven until heated through.

Provided by CRFTYREE

Categories     Side Dish     Vegetables     Green Beans

Time 40m

Yield 10

Number Of Ingredients 7

10 slices bacon
2 (16 ounce) packages frozen cut green beans
1 cup water
1 pound sliced fresh mushrooms
¾ cup chopped onion
¾ teaspoon ground black pepper
1 (16 ounce) jar processed cheese sauce

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Reserve 1/4 cup of bacon drippings in the skillet.
  • Place green beans and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and simmer 6 minutes, or until tender but crisp; drain.
  • Place mushrooms and onion into the skillet with the reserved bacon drippings. Cook and stir over medium-high heat for 10 minutes; drain. Reserving 2 tablespoons for topping, mix the crumbled bacon into the skillet. Stir in the green beans. Season with pepper, and transfer to a 2 quart baking dish.
  • Melt the cheese sauce in the microwave, and pour over the green bean mixture. Sprinkle with reserved bacon, and serve.

Nutrition Facts : Calories 218.9 calories, Carbohydrate 13.4 g, Cholesterol 43.7 mg, Fat 13.5 g, Fiber 3.6 g, Protein 11 g, SaturatedFat 7.2 g, Sodium 948.3 mg, Sugar 6.9 g

GREEN BEANS IN CHEESY BACON SAUCE (CROCK POT)



Green Beans in Cheesy Bacon Sauce (Crock Pot) image

This is one of the best green bean recipes I have tried and its so easy because you prepare it in the crock pot. This comes from my Crockery Dinners cookbook. Enjoy.

Provided by Nimz_

Categories     Vegetable

Time 5h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 (16 ounce) packages frozen cut green beans (I used fresh that we put in the freezer last summer)
1/2 cup finely chopped onion
1 (4 ounce) jar sliced pimiento, drained
1 (4 ounce) can sliced mushrooms, drained
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 1/2 cups shredded cheddar cheese (about 6 oz)
1/4 teaspoon pepper
6 slices bacon, crisp-cooked, drained and crumbled

Steps:

  • In a 31/2 to 4 quart crock pot, combine green beans, onion, pimiento, mushrooms, soup, cheese and pepper.
  • Sprinkle top with crumbled bacon.
  • Cover, cook on low-heat setting for 4-5 hours or on high for 21/2- 3 hours.
  • Stir before serving.

Nutrition Facts : Calories 200.5, Fat 12.3, SaturatedFat 6, Cholesterol 26.3, Sodium 487, Carbohydrate 13.7, Fiber 3.5, Sugar 4.5, Protein 9.3

BACON AND FETA GREEN BEANS



Bacon and Feta Green Beans image

How scrumptious? Pair up green beans and bacon and toss in some wonderful Feta cheese, and you get Yummy! So good and goes with just about anything.

Provided by FLUFFSTER

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

8 slices bacon, cooked, crumbled, and divided
1 lb fresh green beans, cooked al dente with still some crunch to them
1 teaspoon minced garlic
4 ounces feta cheese, crumbled and divided
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
2 tablespoons water

Steps:

  • Place the bacon in a large, deep skillet.
  • Cook over medium-high heat until evenly browned but only slightly crisp.
  • Drain grease, leaving a small amount in the skillet for later use.
  • Crumble bacon, reserving 2 tablespoons for garnish, then set aside.
  • Cook green beans in a large saucepan of salted water 5-6 minutes, or until they are just crisp, about 5-6 minutes. Don't over-cook. Drain and set aside.
  • Reheat skillet with residual bacon grease over medium-high heat. Stir in bacon and garlic, until garlic is lightly golden.
  • Add green beans and Feta cheese and season with onion powder and freshly ground black pepper.
  • Cook and stir until most of the Feta cheese has melted, about 2 minutes.
  • Transfer to a serving dish, and garnish with remaining Feta cheese and crumbled bacon.

Nutrition Facts : Calories 216.3, Fat 18, SaturatedFat 7.5, Cholesterol 38.4, Sodium 480.2, Carbohydrate 6.8, Fiber 2.6, Sugar 1.9, Protein 7.8

NUTTY GREENS WITH BACON AND BLUE CHEESE



Nutty Greens with Bacon and Blue Cheese image

Provided by Claire Robinson

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

Kosher salt
1 pound haricots verts, trimmed
3 slices bacon
4 ounces blue cheese, cut into small chunks (recommended: Shropshire)
1 1/2 cups toasted whole pecans, coarsely chopped
1/4 teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the haricots verts and cook for about 2 minutes. Remove the beans from the water and immediately place in a bowl of ice water. Remove the haricots verts from the ice water and set aside in a medium bowl.
  • In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on paper towels. Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes. Add the blue cheese and toss just until it starts to melt. Break the cooked bacon into bite-size pieces and add to pan. Finish by stirring in the toasted chopped pecans. Season with the freshly ground black pepper and just a tiny pinch of kosher salt. Serve immediately.

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