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Green Bean Casserole


  • 1 pound Green Beans, trimmed and cooked
  • 1/3 pound Bacon, cooked and chopped (save 2 Tbsp of drippings)

Cheese Sauce

  • 3 ounces Onion, minced
  • 1 clove Garlic, minced
  • 4 Tbsp dry White Wine
  • 1 Tbsp Parsley, minced
  • 1 tsp Lemon Zest
  • 2 Tbsp Bacon drippings 
  • 6 ounces Cream Cheese, softened
  • 3 ounces Cheddar Cheese, grated
  • 1 tsp Worcestershire Sauce
  • 1 1/2 tsp Dijon Mustard
  • 3/4 cup unsalted Chicken Broth
  • 1/2 tsp Salt
  • 1/4 tsp Pepper


  • 1/3 cup Pork Rinds, crushed
  • 1/8 tsp garlic powder
  • 1/8 tsp Salt
  • 2 tsp Olive Oil


  1. Preheat oven to 350 and position the rack in the middle of the oven. Butter casserole dish.
  2. Cook Green Beans to your liking. (I like to put them in a microwaveable bowl with 2 tablespoons of water, cover them, and steam them on high power for 4-5 minutes. When done, uncover and drain.) Place green beans into large bowl with chopped Bacon and mix.
  3. Mince the Onion, Garlic, and Parsley, keeping them separate and zest the Lemon.
  4. Cheese Sauce: Heat a large skillet over medium high heat and add Bacon drippings when pan is hot. Add minced Onion and saute 2-3 minutes. Then add Garlic and saute 1-2 minutes until soft. Turn the heat down to medium and add Parsley, lemon Zest, and Wine. Saute for about 1 minute. Add Cream Cheese and Chicken Broth, whisk to combine until cream cheese is melted. Turn down heat to medium low and let sauce bubble to combine flavors and thicken. Add Cheddar Cheese, Worcestershire sauce, Dijon Mustard, Salt, and Pepper. Whisk and adjust seasoning as needed. 
  5. Pour sauce into the bowl with Green Beans and Bacon, stir together. Pour Green Bean mix into buttered baking dish.
  6. Topping: Crush Pork Rinds in zip-lock bag with rolling pin. Add 1/8 tsp garlic powder and 1/8 tsp salt into the bag and shake to mix. Then add 2 tsp of Olive Oil and mix well. Sprinkle over casserole. 
  7. Bake for 15-20 minutes or until bubbly. Serves 8.