-GREEN BEAN CASSEROLE with MUSHROOMS and BACON-

Make way for a new family favorite, and with the extra flavor kick of HOFFY bacon, you won’t want it just for the holidays.

Recipe created especially for Hoffy by Chef Jamie Gwen

Preparation

1. Preheat the oven to 375ºF.
2. Bring a large pot of salted water to a boil. Cook the green beans until crisp-tender, then drain and shock in ice water to stop the cooking process. Dry the green beans on paper towels and reserve.
3. Heat a large skillet over medium heat. Add the Hoffy bacon and cook, stirring occasionally, until crisp and golden brown, about 10 minutes. Transfer the bacon to a paper towel-lined plate.
4. In the same skillet, add the shallot and sliced mushrooms to the bacon fat and sauté over medium-high heat, stirring occasionally and scraping up any brown bits on the bottom of pan, until tender and golden brown, about 5 minutes.
5. Add the flour to the vegetable mixture and cook for 1 minute, stirring constantly. Slowly stir in the milk and continue stirring until the mixture thickens, about 5 minutes. Season with Dijon, Worcestershire, salt and pepper. Stir in the steamed green beans and half of the cooked bacon.
6. Transfer the mixture to a 2 1/2-quart casserole dish. Combine the Panko crumbs and Parmesan cheese in a mixing bowl. Sprinkle the mixture over the top of the casserole and finish by topping with the remaining bacon. Bake until mixture is bubbly and heated through, about 15 minutes.

Calories 81