Green Bean Casserole Remix

Name: Green Bean Casserole Remix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 (9 ounce) packages frozen cut green beans, thawed; 10 slices bacon; 10 small fresh mushrooms, chopped; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 cup half-and-half cream; ¼ cup grated Parmesan cheese; salt and pepper to taste

Rating: 4.34 stars

56 Ratings
47 Reviews
9 Photos

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

By chocoholic1

Gallery

Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

2 (9 ounce) packages frozen cut green beans, thawed
10 slices bacon
10 small fresh mushrooms, chopped
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup half-and-half cream
¼ cup grated Parmesan cheese
salt and pepper to taste

Directions

Step 1

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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Step 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.
Step 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.
Step 4

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

Per Serving:

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

Reviews (47)

Most helpful positive review

CrystalEyez

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

Helpful

(31)

Most helpful critical review

sellwing

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

Helpful

(4)

56 Ratings

5 star values: 31
4 star values: 18
3 star values: 3
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

CrystalEyez

11/28/2011

Helpful

(31)

selina777

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

Helpful

(28)

dragon_tears333

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

Helpful

(26)

Kerwin72

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

Helpful

(25)

Midge

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

Helpful

(19)

Nettie

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

Helpful

(9)

Anonymous

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

Helpful

(9)

Jennifer Pershing Neu

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

Helpful

(9)

Bev Miller Johnstone

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

Helpful

(7)

sellwing

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

Helpful

(4)

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Nutritional Information

Green Bean Casserole Remix

Servings Per Recipe: 6
Calories: 181.7

% Daily Value *

protein: 20 %

carbohydrates: 3 %

exchange other carbs:

dietary fiber: 9 %

sugars:

fat: 19 %

saturated fat: 28 %

cholesterol: 12 %

vitamin a iu: 8 %

niacin equivalents: 29 %

vitamin b6: 6 %

vitamin c: 12 %

folate: 1 %

calcium: 10 %

iron: 6 %

magnesium: 4 %

potassium: 6 %

sodium: 18 %

thiamin: 14 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Green Bean Casserole Remix

1 of 47

All Reviews

CrystalEyez

11/28/2011

Helpful

(31)

selina777

12/05/2007

Helpful

(28)

dragon_tears333

11/16/2007

Helpful

(26)

Kerwin72

12/27/2007

Helpful

(25)

Midge

12/09/2008

Helpful

(19)

Nettie

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"...

Helpful

(9)

Anonymous

11/22/2010

Helpful

(9)

Jennifer Pershing Neu

11/25/2011

Helpful

(9)

Bev Miller Johnstone

11/24/2007

Helpful

(7)

sellwing

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.

Helpful

(4)