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Green Bean Casserole with Candied Corn and Bacon

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Every family gathering has a green bean casserole. But this time, make yours spectacular with a sweet touch of Florida Crystals® Organic Brown Raw Cane Sugar and delicious candied bacon.

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8 servings
  • 1 lb. fresh or frozen green beans, trimmed and cut into 1” pieces
  • 4 ears fresh corn, divided
  • ¼ cup Florida Crystals®Organic Light Brown Raw Cane Sugar
  • ½ lb. bacon
  • ½ cup ricotta cheese
  • 1 cup heavy cream
  • 3/4 teaspoon salt
  • ½ teaspoon garlic powder
  • 1 tablespoon dried minced onion
  • ½ teaspoon minced fresh rosemary
  • 1/8 teaspoon white pepper

Step 1

Pre-heat oven to 425 F. Line a sheet pan with parchment paper. Butter or grease a 2 quart casserole dish, 8” X 8” square baking dish or 9” X 5” loaf pan.

Step 2

Microwave or steam green beans just until al dente, about 2 minutes then hold aside.

Step 3

Shuck and wash the corn then scrape the kernels from the cobs to make about 3 cups. Set 1 cup aside.

Step 4

In a large skillet or fry pan over medium-heat melt the butter then stir in the brown sugar until dissolved. Add the 2 remaining cups of corn and toss well.

Step 5

Spread the corn out on the prepared sheet pan in a single layer and roast for 15 minutes. Remove from oven and hold aside

Step 6

While corn is roasting, cook bacon according to package directions until slightly crispy. Drain, pat dry, and chop into bits. Set aside until ready to use.

Step 7

In a small food processor, pulse the 1 cup of reserved corn kernels until finely chopped. Add ricotta cheese and pulse until mixture is pureed.

Step 8

Heat the cream in a medium saucepot over medium heat then stir in pureed corn and ricotta mixture. Add salt, garlic powder, onion, white pepper, and rosemary. Stir in the green beans.

Step 9

Turn green bean mixture into prepared dish, lightly tent with foil, and bake 20-25 minutes or until hot and bubbly. Uncover casserole, top with candied corn and bacon, and return to bake an additional 5 minutes to crisp bacon. Serve hot.

Chef's Tip:

If fresh sweet corn is not available, substitute frozen corn kernels.