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My review
Never Enough Green Bean Casserole
4
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!"
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Ingredients
servings 204Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
- 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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Footnotes
- Note
- This recipe uses the submitter's substitution in place of a bacon cheese spread, as it is not widely available. If the bacon cheese spread is available, use 1 (5 ounce) jar in place of the processed cheese and bacon in this recipe.
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Reviews
Read all reviews 324423 Ratings
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Most helpful positive review
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 i...
Most helpful critical review
1/7/2006
Not much flavor. I did use french cut green beans which added a little visual to the recipe. I felt as if this recipe was lacking something. We all ate it but no one was blown away.
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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 i...
12/4/2004
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...
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 mushro...
11/11/2006
This was a nice change from the usual green bean cassarole. I used frozen greenbeans like others have suggested and I really liked them better than the canned ones. I also used some fresh mushro...
11/17/2007
This is my go to recipe for all pitch-ins and family functions. I omit the bacon pieces to make it vegetarian. As seen in the italics at the bottom, the velveeta is a substitution and not in the...
11/26/2006
Yum! This was my first Thanksgiving as hostess, and this recipe definitely helped me through it! I put it together the nigt before (all but the fried onions) and kept it in the fridge to make t...
12/28/2006
This was not only delicious, but versatile! We enjoyed the casserole on Christmas, and then I added some more veggies, chicken, velveeta, french fried onions, and cream of chicken soup together ...
3/30/2008
I have been using this recipe since Nov of 2005, and I still think it is the best green bean casserole recipe. All of my friends and family now use this recipe as well. There are a couple of c...
1/4/2006
This was pretty good! I loved the addition of the mushrooms and bacon, but wasn't crazy about the velveeta cheese that I used - I would probably try another cheese the next time. Thanks!