"Welcome to a new and tastier version of the classic green bean casserole with bacon and fresh mushrooms." — chocoholic1
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2 (9 ounce) packages
frozen cut green beans, thawed
fresh mushrooms, chopped
grated Parmesan cheese
salt and pepper to taste
Very tasty. The bold flavor of the bacon added a kick to typically bland taste of the traditional version of green bean casserole. Of course I covered the top with Frenches brand onion crisps as well in the last few minutes of baking (gotta hoave it!).
I didn't care for this and my boys did not like it, either.
This recipe is great for people that have allergies to wheat. Instead of thickening the "soup" mixture I made the casserole the night before and put it in the fridge. When I baked it the next day I used a lower temp. and baked it longer. This seemed to solve the problem with it being runny.This was a huge hit and I am now asked to bring it to all pot-lucks!
I made this for Thanksgiving dinner and thought it was very good. My only complaint was that the sauce was too sparse so I ended up incorporating some cream of mushroom soup at the last minute to make it saucier. Other than that, all enjoyed it.
This was the biggest hit at my table this year. Everyone loved it! I used heavy cream and added some grated parmesan to the sauce as it simmered. It thickened perfectly. I used about half of the bacon. Added the obligitory fried onions. Soooo good.
So I have been making this for awhile now and after this thanksgiving had to give it a review. I was trying to use fresh green beans, and although the cream of mushroom came out fabulously well, the green beans never cooked all the way and it was watery. So this time I sweated some onions and garlic in a good amount of butter, then I added the green beans and sauteed until good and done. Think canned french cut as an example. This removed a lot of the liquid. I used tongs to move the green beans from my pan to the casserole dish so that there was no excess liquid. But don't throw it away! I used it in the cream of mushroom which I made with heavy cream instead, and used a corn starch/water mixture to thicken. It came out PERFECT! And was sooo good and got plenty of compliments. :)
Try mixing potato flakes into the mixture to thicken. Added a can of Cream of Mushroom but it didn't do the trick. Was way to "soupy"...
Recently made this for a luncheon at work for 46 people...WOW! It was the first thing gone....I personally have not been a fan of green bean casseroles but this remix is the best. Will be on my holiday table every year from now on! PS: followed recipe exactly
* Percent Daily Values are based on a 2,000 calorie diet.
Green Bean Casserole Remix
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 111
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