Easy Bacon and Green Bean Casserole Recipe for Two
A sweet and tangy gluten free green bean casserole with smoky bacon and a velvety apple cider vinegar and egg sauce. Made without mushrooms, canned soup or flour, this naturally gluten-free side dish is perfect for two!
Servings: 2 hearty servings
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
Green beans prep: Fresh green beans give you the best texture. You can substitute frozen or canned green beans.
For Frozen: Thaw completely, drain and pat dry before using.
Canned: Drain thoroughly and pat dry. Canned green beans will have a softer texture.
Sugar: Brown sugar adds a deeper molasses flavor, while granulated sugar gives a cleaner sweetness. Both are delicious.
Bacon: Use 2–3 thick slices and reserve 2–3 tablespoons of drippings. If your bacon produces more drippings, save the extra for another use.
Gluten free: This recipe contains no flour, canned condensed soup or breadcrumbs. Check packaged ingredients for gluten-containing additives or cross-contact.
Make ahead: Blanch the fresh green beans and cook the bacon a day ahead. Refrigerate separately. Prepare the egg sauce and assemble just before baking for the best texture.
Storage: Refrigerate leftovers in an airtight container within two hours and enjoy within 3–4 days. Reheat in microwave until warm.