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, chopped green onions, and slivered almonds (if using) to the reserved bacon drippings in the stockpot. Cook and stir over medium heat until the mushrooms are tender, 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. Stir in the sour cream mixture until everything is well combined. Transfer the mixture to an ungreased 13x9-inch baking dish.
- Sprinkle the shredded Monterey Jack cheese evenly over the top. Bake until the cheese is melted and bubbly, 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 dish up to the point of adding the cheese, cover, and refrigerate. Add the cheese and bake when ready to serve, allowing a few extra minutes for baking if necessary.