Green Bean Casserole Remix Recipe -
Green Bean Casserole Remix Recipe
  • READY IN 45 mins

Green Bean Casserole Remix

Recipe by  

"Welcome to a new and tastier version of the classic green bean casserole with bacon and fresh mushrooms."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2007

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.

Most Helpful Critical Review
Mar 10, 2014

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.

Nov 16, 2007

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!).

Dec 27, 2007

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!

Nov 28, 2011

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. :)

Dec 09, 2008

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.

Dec 27, 2008

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"...

Nov 22, 2010

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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