Green Bean and Portobello Mushroom Casserole

Green Bean and Portobello Mushroom Casserole

92
00003718 0

"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."

Ingredients

50 m servings 244 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 656 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Place bacon in a large skillet over medium-high heat, and fry until crisp. Remove from the skillet to drain on paper towels. Pour olive oil into the skillet, and reduce heat to medium. When oil is hot, add mushrooms and onion; cook, stirring frequently until the onions start to become translucent. Add garlic, and fry for a couple of minutes, just until fragrant. Stir in the mushroom soup and almonds, and bring to a boil. Season with seasoned salt and white pepper, and crumble in the bacon. Gently stir in the green beans, then transfer the mixture to a casserole dish.
  3. Bake uncovered for 30 minutes in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 5 minutes, or until cheese is melted. Let stand 5 minutes before serving.
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Reviews

92
  1. 113 Ratings

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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 a...

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 incredib...

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 th...

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 le...

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...

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 wi...

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 ...

The first thing you should know is that my husband absolutely loathes the traditional Green Bean Casserole. We NEVER, EVER have it on any holiday. This was an experiment for us. I used only 6 ou...

THIS IS REALLY GOOD . I ADDED I CAN CREAM OF MUSHROOM AND I CAN CREAM OF CHICKEN AND DOUBLED THE REST OF THE RECIEPE ALSO A LITTLE MORE GARLIC AND SOME FRESH LEMON . IT REALLY IS GOOD . WE ARE S...