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Green Bean Casserole Remix


"Welcome to a new and tastier version of the classic green bean casserole with bacon and fresh mushrooms."
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45 m servings 186 cals
Original recipe yields 6 servings


  • Calories:
  • 186 kcal
  • 9%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Place green beans into a 1 quart or similar sized casserole dish.
  2. Fry bacon in a large deep skillet over medium-high heat until browned and crispy. Remove to drain on paper towels. Drain off some of the grease, leaving enough to coat the bottom of the pan. Add mushrooms to the grease in the pan and season with garlic powder and onion powder. Cook and stir until tender, about 4 minutes.
  3. Pour the half-and-half into the pan with the mushrooms and stir to scrape the bacon flavor from the bottom of the pan. Simmer until thickened slightly, about 5 minutes. Pour this mixture over the green beans. Crumble bacon over the top and sprinkle with Parmesan cheese. Season with salt and pepper.
  4. Bake for 20 minutes in the preheated oven, or until the sauce is bubbling and the top is toasted.

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Read all reviews 42
  1. 51 Ratings

Most helpful positive review

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,...

Most helpful critical review

I did not care for this recipe. I'm a cook, so I am picky, but my whole family wanted the mushroom soup green bean casserole so I had hoped this would be a good substitute.

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Most positive
Least positive

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,...

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 t...

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 ...

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 da...

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...

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 m...

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"...

Two of my three sisters hate the regular green bean casserole so I decided to try this for Thanksgiving. I added 1/4 cup of white wine to the sauce and a bit of cornstarch to thicken it up. Was ...

I made this dish for Thanksgiving also. Loved the flavor of the fresh mushrooms. I also added the French fried onion rings. I had to add a little flour to get the sauce to thicken, and it was...