Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a small bowl, combine the sour cream, sugar, salt, and dill weed. Set aside.
- In a 6-quart stockpot, cook the bacon over medium heat until crisp, stirring occasionally. Remove the bacon with a slotted spoon and drain on paper towels. Discard the drippings, reserving 6 tablespoons in the pan.
- Meanwhile, in a large saucepan, bring 6 cups of water to a boil. Add the green beans in batches and cook, uncovered, just until crisp-tender, about 2-3 minutes. Drain the beans.
- Add the mushrooms, green onions, and almonds (if using) to the reserved bacon drippings in the stockpot. Cook and stir over medium heat until the mushrooms are tender, about 4-6 minutes. Add the minced garlic and cook and stir for 1 minute longer. Remove from heat.
- Stir the drained green beans, cooked bacon, and croutons into the mushroom mixture. Stir in the sour cream mixture. Transfer the mixture to an ungreased 13x9-inch baking dish.
- Sprinkle the shredded Monterey Jack cheese over the top. Bake until the cheese is melted and bubbly, about 10-15 minutes.
Nutrition
Notes
This dish can be assembled ahead of time and baked before serving. For a make-ahead option, prepare the green bean mixture and sauce separately, then combine and bake when ready to serve. The almonds add a nice crunch, but can be omitted if preferred.