This fresh green bean casserole is an easy green bean casserole recipe with a delicious twist! Made with smoky bacon and a sweet and tangy apple cider vinegar dressing, this gluten free green bean casserole skips the cream of mushroom soup entirely.
It's a green bean casserole with bacon that's just the right size for two, making it a wonderful holiday side dish without a pan full of leftovers.
Why You'll Love This Green Bean Casserole
- Just the right size: This small-batch casserole makes a generous side dish for two without a week's worth of leftovers.
- Gluten free: No flour, no canned condensed cream of mushroom soup or other flour-based thickener.
- No mushrooms: Perfect for those who aren't fans of mushrooms.
- Bacon makes everything better: Smoky bacon and its drippings create the foundation for the sweet and tangy dressing.
- Flexible green beans: Use fresh, frozen or canned green beans, depending on your schedule and what's available.
- Make ahead friendly: Assemble the casserole in advance and refrigerate until you're ready to bake.
Jump to:
- Why You'll Love This Green Bean Casserole
- A Different Kind of Green Bean Casserole
- Ingredients You'll Need
- Fresh, Frozen or Canned Green Beans?
- How to Make Bacon Green Bean Casserole
- Tips for the Best Bacon Green Bean Casserole
- Make Ahead Green Bean Casserole
- What to Serve With Green Bean Casserole
- Common questions about this recipe
- Related
- Easy Bacon and Green Bean Casserole Recipe for Two
- my new cookbook is here!
A Different Kind of Green Bean Casserole
When most of us hear green bean casserole, we think of the familiar holiday dish made with cream of mushroom soup and crispy fried onions. There's nothing wrong with that classic, but I wanted something a little different for our holiday table.
I started thinking about two green bean preparations that have always intrigued me.
The first is the French dish Haricots Verts à l'Albigeoise, a green bean specialty associated with Albi in southwestern France, near Toulouse. What I find especially interesting about this country French preparation is the use of egg in the sauce. Often combined with smoky bacon and its drippings, the egg helps create a rich, silky coating for the green beans. It's a lovely reminder that you don't need cream or flour to make a vegetable dish feel special.
Then there are the old-fashioned Southern sweet and sour green beans found in community cookbooks throughout the Southern States of the United States. These recipes often combine green beans with bacon, vinegar and sugar. The contrast of smoky, salty bacon with sweet brown sugar and tangy vinegar turns an everyday vegetable into something downright scrumptious.
So I borrowed a little from both traditions!
In my version, hot bacon drippings, apple cider vinegar and sugar come together with a beaten egg to create a wonderfully velvety, sweet-and-sour sauce. Drizzled over tender green beans and topped with crisp bacon, it makes a green bean casserole that is savory, tangy, a little sweet and completely satisfying.
And here's the best part: that silky sauce is made without cream, flour or canned soup. It's naturally gluten free!
There's also a little family history in this recipe. It comes from a dear friend who has served it at holiday dinners for decades. Her original recipe card reads Ardy's Green Bean Casserole, named in honor of her dad.
This one sounds a bit different, but it is truly a "keeper' in our family. It has been served at every Christmas and Thanksgiving dinner for decades.
-Julia P
When I made this small-batch version for two, there were no leftovers and both my and Mark's plates were clean!
Ingredients You'll Need
You only need a handful of everyday ingredients to make this green bean casserole.
Green beans. I prefer fresh green beans when I have the time. They have the best texture and a little more snap. Frozen green beans are my favorite shortcut, while canned green beans are an option when convenience is the priority. See section below for notes on how to prepare each type of green bean.
Bacon. The bacon does double duty. You'll sprinkle the cooked bacon over the green beans and use the drippings to make the sweet and tangy dressing.
Egg. A lightly beaten egg helps bring the dressing together and gives it a lovely coating.
Apple cider vinegar. This is what gives the casserole its signature tang. It balances the richness of the bacon and sweetness of the sugar.
Sugar. Brown sugar adds a little molasses flavor, while granulated sugar gives you a cleaner sweetness. Both work.
Water. Helps balance the vinegar and sugar in the dressing.
Fresh, Frozen or Canned Green Beans?
One of the things I love about this recipe is its flexibility. You can make a fresh green bean casserole with beans from the farmers market, use frozen green beans for a shortcut, or reach for canned beans when time is short.
Since we're cooking for two, you can measure out exactly what you need instead of opening a giant bag or preparing a family-sized casserole.
Here are my tips for each option.
Fresh Green Beans
My first choice! Fresh green beans have the best texture and a lovely crisp-tender bite.
Trim the ends, cut into 1½-inch pieces and blanch in boiling water for 3 minutes. Transfer immediately to an ice bath, drain and pat completely dry before assembling.
Don't skip the ice bath. It stops the cooking so your green beans don't turn mushy in the oven.
Frozen Green Beans
Frozen green beans are my favorite shortcut. No trimming required!
Thaw the beans completely, drain off any excess moisture and pat dry before adding them to the casserole. If your package directions call for cooking before serving, follow those instructions.
Canned Green Beans
Want the ultimate time-saver? Canned green beans work, too!
In fact, Ardy's original family recipe uses canned green beans. Just drain them very well and pat dry before adding them to the casserole.
They will have a softer texture than fresh or frozen beans, but they're a perfectly good option when convenience is the priority.
How to Make Bacon Green Bean Casserole
This easy green bean casserole recipe comes together with just a handful of ingredients and a little stovetop preparation before going into the oven. The secret is that warm bacon, vinegar and egg sauce that coats every green bean. Here's how to make it!
Note: You will find the measurements and other helpful ingredient tips in the recipe card below.
Step 1: Prepare the Green Beans
If using fresh green beans, trim the ends and cut them into desired lenght. If you want to make them bite size aim for approximately 1½-inch pieces.
Bring a large pot of water to a boil. Add the green beans and cook for 3 minutes, just until crisp-tender. Immediately transfer them to an ice bath to stop the cooking.
Drain well and pat dry with a clean kitchen towel.
Arrange the prepared green beans in a lightly greased 16 ounce au gratin casserole dish. I really like using this oval baking dish when making baked sides for two.
Step 2: Cook the Bacon
In a large skillet over medium heat, cook the bacon until almost crisp but not quite. Remember, it will continue cooking in the oven.
Remove the bacon and drain on paper towels. Once cool enough to handle, chop into bite-sized pieces.
Reserve 2 to 3 tablespoons of bacon drippings for the sauce. (You want enough to create a silky coating, not a pool of bacon grease!)
Step 3: Make the Sweet and Tangy Bacon Sauce
In the warm skillet, combine the reserved bacon drippings, apple cider vinegar, water and sugar. Stir until the sugar dissolves.
The egg brings everything together, creating a smooth, velvety sauce with just the right balance of smoky, sweet and tangy flavors.
Lightly beat the egg in a small bowl. Slowly whisk a spoonful or two of the warm bacon mixture into the beaten egg. This tempers the egg so it doesn't scramble when added to the hot skillet.
Gradually whisk the egg mixture back into the skillet. Cook gently over low heat, stirring constantly, until the sauce thickens slightly and reaches 160°F. Do not allow it to boil.
Step 4: Assemble the Casserole
Pour the warm bacon sauce evenly over the green beans, gently tossing if needed to coat them.
Sprinkle the chopped bacon over the top.
Step 5: Bake
Bake uncovered in a preheated 350°F oven for approximately 20 minutes, until heated through and bubbling around the edges.
Serve warm and watch those green beans disappear!
Tips for the Best Bacon Green Bean Casserole
A few little details make all the difference when making this small-batch casserole.
- Dry your green beans: Excess water dilutes the sauce and can leave you with a watery casserole and limp green beans. Drain and pat dry, no matter which type of green beans you use (fresh, frozen or canned).
- Temper the egg: Slowly whisk some of the warm bacon mixture into the beaten egg before adding it to the skillet. This helps prevent scrambled eggs in your sauce.
- Watch the bacon: Cook it until almost crisp. It will finish cooking in the oven.
- Don't boil the sauce: Keep the heat low when incorporating the egg. Gentle heat is the secret to a smooth, velvety sauce. We don't want scrambled eggs.
- Choose the right baking dish: A 16 ounce au gratin casserole dish gives the green beans room to spread out and allows the sauce to coat them evenly.
Make Ahead Green Bean Casserole
Holiday cooking is all about getting a few things done ahead of time, especially when you're preparing dinner for two and still want to enjoy the day!
Components of this casserole can be prepared in advance and refrigerated until you're ready to bake.
Here's how I like to get a head start:
- Prepare the green beans according to the directions for fresh, frozen or canned. Arrange in a small baking dish, cover and store in refrigerator.
- Cook the bacon and chop it into bite-sized pieces. Store bacon and reserved bacon drippings in seperate containers. Refrigerate.
- Prepare the sauce right before you are ready to bake.
For the best results, bake within 24 hours. Because the casserole starts out cold, allow additional baking time.
What to Serve With Green Bean Casserole
While this bacon green bean casserole is right at home on a Thanksgiving or Christmas dinner table, don't save it just for the holidays!
It's delicious alongside roast chicken, grilled pork chops, a small holiday ham or even a simple a one skillet steak dinner.
And because this recipe makes just enough for two, it's a lovely way to add a special vegetable side dish to an ordinary weeknight dinner.
Love this recipe? Please leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.
Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Yes! This is a naturally gluten-free green bean casserole. There is no flour, condensed soup or breadcrumb topping. Just be sure to check packaged ingredients, particularly bacon, for gluten-containing additives or cross-contact.
Yes! Frozen green beans are a great shortcut. Thaw completely, drain and pat dry before assembling the casserole.
Yes. Canned green beans are actually what Ardy used in her original family recipe. Drain them thoroughly and pat dry. Keep in mind that canned beans will have a softer texture.
Yes! Assemble the casserole, cover and refrigerate promptly. Bake within 24 hours, allowing additional time if baking straight from the refrigerator. Check the center temperature before serving.
Related
Looking for other holiday sides for two recipes like this? Try these:
Easy Bacon and Green Bean Casserole Recipe for Two
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Ingredients
- 5 ounces fresh green beans , trimmed and cut into desired lengths around 2 inches. Substitute: frozen green beans,thawed and pat dry with paper towel, or canned green beans, drained.
- 1 egg , slightly beaten
- 3 tablespoons apple cider vinegar
- 3 tablespoons water
- 3 tablespoons brown sugar substitute: granulated sugar
- 2-3 bacon slices plus 2 tablespoons reserved bacon drippings
Instructions
- Prepare the green beans. Preheat oven to 350°F. Lightly grease a small baking casserole dish like a 16 0z ramekin or an au gratin baking dish. If using fresh green beans: Bring a large pot of water to a boil. Add the green beans and cook for 3 minutes, just until crisp-tender. Immediately transfer to an ice bath to stop the cooking. Drain thoroughly and pat dry. Arrange in the prepared casserole dish. See notes below if using frozen or canned green beans.
- Cook the bacon. In a skillet over medium heat, cook bacon until almost crisp. Remove and drain on paper towels. Chop into bite-sized pieces. Reserve 2-3 tablespoons of bacon drippings.
- Make the sauce. Add the reserved bacon drippings, apple cider vinegar, water and sugar to the warm skillet. Stir over low heat until the sugar dissolves. Remove from the heat briefly.
- Temper the egg. Slowly whisk a spoonful or two of the warm bacon mixture into the beaten egg. Gradually whisk the tempered egg mixture back into the skillet. Return to low heat and stir constantly until the sauce thickens slightly. Do not boil.
- Assemble. Pour the warm sauce evenly over the green beans. Sprinkle the chopped bacon over the top.
- Bake. Bake uncovered for approximately 20 minutes, until hot throughout and bubbling around the edges. Serve warm.
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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