Recipe by 00003718
"We got burned out on the traditional recipe. A serious update of the old green bean casserole resulted. It's spicier, not runny, and has an unusual mix of textures. My family loves it! I think yours will too. Can't wait to know what you think."
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baby portobello mushrooms, sliced
garlic, finely chopped
1 (10.75 ounce) can
condensed cream of mushroom soup with roasted garlic
seasoned salt with no MSG
2 (15.5 ounce) cans
French cut green beans, drained
shredded Cheddar cheese
Despite switching out the cheddar for deep fried onions, I give this recipe a perfect rating! The taste, the presentation, the ease and make-ahead ability deserve nothing less! I've been ill and it was the first dish I've made in months for the big Easter dinner (45+ people) and it was more than a hit! I loved the mushroom sauce so much before adding the green beans I turned around and made it a second time as chunky soup! The family devoured it! I've since made it again with whole & powdered garlic, regular mushroom soup and plain mushrooms... again a hit with everyone, even added left over rice for a twist the next day! Thanx a million for sharing!
Honestly, we didn't think this tasted much different than traditional green bean casserole, which was kind of a let down after all of the extra work & ingredients. It's also an ugly brown color(from the soup). I left out the almonds. Did NOT like the bacon in this & I'm a bacon LOVER. Just didn't mesh for me. I don't understand the submitters "spicier" reference? Altho it was good, nothing over the top.
I made this for Thanksgiving, except I added fried onions on top. I also mixed the cheese in with the rest of the ingredients and let it melt before putting it in the oven instead of topping the casserole with cheese. It was very good!!
I have been looking for a variation of the usual cream of mushroom/green bean casserole dish for the Passover holiday, and after reading the reviews on this recipe I tried it. It was an incredible hit. My family loved it and couldn't stop raving about it. You can make it the night before and just add the cheese the next day after warming. The only change I made to the recipe was to use turkey bacon in lieu of real bacon for kosher reasons. I will definitely make this one again.
YUM - it goes really well with the traditional Thanksgiving meal. I made the recipe for Thanksgiving and it disappeared so fast that I had to make a second double batch so we could have more leftovers! Everyone liked the crunchy texture that the almonds gave. I substituted frozen cut green beans and used regular cream of mushroom soup adding a little extra chopped garlic.
The second time I didn't have baby portabello mushrooms so I used button mushrooms; it wasn't as good with the button mushrooms. Next time I'll try french cut green beans (probably frozen) and definitely use baby portabellos/crimini mushrooms.
The second time I made this I could not get baby portobello mushrooms, so I used the big adult ones in their place. I took off the stem and cut the cap into half inch dice - thought it was even better. Due to time restrictions, I made the dish and after putting in the casserole dish I out in the refrigerator over night. The next day I left it in the oven an extra five minutes before adding the cheese. Came out great - gave away copies of the recipe.
This recipe really just gave my old fresh green beans a kick. I didn't add the cream of mush or the cheese because I like neither. I used fresh green beans and cooked them in a bit of water with the bacon, garlic, onion, and pepper on the bottom of the pan until right before the green beans were edible. I then added the mushrooms. By the time the mushrooms were done the beans were, too. It cut down on the fat and salt intake.
I made this for Eatser and it was a hit with the family. I used 1 1/2 lbs of fresh green beans, cooked and cut in half (fresh is so much better than canned green beans). Used a can of cream of muchroom soup (that's what I had on hand). Did not use all of the 1/4 cup of oil it called for. I toasted the almonds in a non stick pan until they were light brown in color (not burned) and used fried onions(in the can) for the top, not the cheese. Very tasety, would make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Bean and Portobello Mushroom Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 174
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