How To Make Green Bean Casserole This Thanksgiving

Preheat your oven to 350°F (175°C) and butter, grease, or spray a 9x13 baking dish with non-stick cooking spray.

If using the steamable bags of frozen green beans, cook the set of packages together for 6 minutes on high then drain any excess water off through a colander. If using fresh green beans, place them in a microwave-safe bowl with 2 tablespoons of water and steam on high heat for 4-6 minutes. Once the green beans are tender-crisp, drain and spread evenly in your prepared baking dish.

Bring a large skillet or non-stick frying pan to medium-high heat and crisp the bacon for 2-3 minutes on each side. Remove from the pan and chop into pieces, leaving the grease in your pan for the sauce. Spread the chopped bacon over the green beans in your baking dish.

Reduce heat to medium and add the softened cubed cream cheese, stirring constantly while the cream cheese melts (it may look a little separated in the grease, don't worry!). Add the first 1/4 cup of the chicken broth and whisk to combine, then gradually add the remaining broth. Whisk as you go.

Whisk in the Worcestershire sauce, Dijon mustard, and add the seasoning (salt, pepper, garlic powder, onion powder). Remove from heat and add the grated cheddar cheese. Stir until melted.

Pour the sauce over the green beans and bacon, over the top of the entire pan to cover all of the green beans.

Combine the topping ingredients in a small bowl using a fork to combine, then sprinkle over the casserole.

Bake at 350°F (175°C) for 20 minutes, or until the cheese sauce is bubbling and green beans are tender. Serve immediately.