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Never Enough Green Bean Casserole

Never Enough Green Bean Casserole

Deb Dessaint

This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years. People tasting it for the first time ALWAYS want the recipe!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 1110 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
  3. Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren't getting too brown.
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Reviews

SLOOPY1975
193
5/20/2006

If I could give this 1000 stars, I would!!! This recipe is so fantastic. I made it differently, though... I didn't make mine in the oven, I made mine in the crock pot (a double batch fits well in a 3-quart cooker, if you have an army to feed! lol!) basically just mixing everything together (softening the cream of mushroom soup just for about 30 seconds in the micro to make it easier to stir.) I cooked it on low for about 3 hours, stirred it, and let simmer until I was ready for it. Then, right before serving, I stirred some of the FF Onions in with the beans, then sprinkled some on the top as well. I had a few people at Thanksgiving with an aversion to not only green bean casserole but to mushrooms as well, but they tried it and LOVED IT!!! I guess you could leave out the mushrooms if you have a lot of protesters! :) I WILL be making this again! I will try to add a bit more cheese next time, I like stuff very cheesy! Oh, I also used the "Real Bacon Bits" instead of frying up bacon and crumbling it myself (I'm a lazy cook, I look for shortcuts where I can, heh heh) and it tasted just wonderful! Turkey bacon might be good, too!!! Play around with it, have fun!

Deb Dessaint
132
2/11/2009

The original recipe called for a jar of Kraft Bacon cheese spread. It comes in a small, 5 oz. glass jar (with a metal pry-off lid). It also comes in other flavors. Old English is the one I use when I can't find the Bacon (as a last resort Velveeta-type)and add 1 to 2 T. finely minced cooked bacon. Obviously, the bigger the chop, the less bacon there will be in 1 T. This recipe doubles or triples nicely. I have also doubled the amount of green beans without changing the other ingredients and this works well too in a pinch. Hope this helps ~Deb

PlainLaine
95
12/1/2006

I chose to do this in a crockpot over Thanksgiving, do to the oven being overused as it was. I doubled the recipe and used the kraft old english substitute, frozen greenbeans and no extra mushrooms (also sub cream of celery). I let cook about 4 hours on low. If doing in a crockpot, in the future i would recommend turning off to let the sauce set up (was a little runny.) Also the cheese added a little too much salt, so i just added pepper. I like this recipe and will use again for Christmas.