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 it on paper towels. Discard the bacon drippings, but reserve 6 tablespoons in the pan.
- Meanwhile, bring 6 cups of water to a boil in a large saucepan. Add the green beans in batches and cook, uncovered, just until crisp-tender, about 2-3 minutes. Drain the beans well.
- Add the mushrooms, chopped 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 in the drained green beans, cooked bacon, and croutons. Add the sour cream mixture and stir to combine everything evenly. 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 just before serving. For a make-ahead option, prepare the green bean mixture and the sour cream mixture separately, then combine and bake when ready. You can also substitute crispy fried onions for the croutons for an extra layer of flavor and texture.