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Green Bean Casserole Remix

Green Bean Casserole Remix

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chocoholic1

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

dragon_tears333
25
11/16/2007

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!).

selina777
22
12/5/2007

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.

Kerwin72
21
12/27/2007

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!