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

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Place green beans into a 1 quart or similar sized casserole dish.

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  • 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.

  • 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.

  • Bake for 20 minutes in the preheated oven, or until the sauce is bubbling and the top is toasted.

Tips

Please note that ingredient amounts and baking time vary in the magazine version of this recipe.

Nutrition Facts

182 calories; protein 9.8g 20% DV; carbohydrates 8.3g 3% DV; fat 12.1g 19% DV; cholesterol 34.7mg 12% DV; sodium 448.5mg 18% DV. Full Nutrition
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Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2011
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.:) Read More
(31)

Most helpful critical review

Rating: 1 stars
03/10/2014
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. Read More
(4)
56 Ratings
  • 5 star values: 31
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
11/28/2011
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.:) Read More
(31)
Rating: 4 stars
12/05/2007
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. Read More
(28)
Rating: 5 stars
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!). Read More
(26)
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Rating: 5 stars
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! Read More
(25)
Rating: 5 stars
12/09/2008
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. Read More
(19)
Rating: 4 stars
12/27/2008
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"... Read More
(9)
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Rating: 5 stars
11/22/2010
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 Read More
(9)
Rating: 5 stars
11/25/2011
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 delicious and everyone enjoyed it. Read More
(9)
Rating: 4 stars
11/24/2007
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 still a little runnier than I would have preferred. Otherwise it tasted very good and everyone seemed to like it. Read More
(7)
Rating: 1 stars
03/10/2014
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. Read More
(4)
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