Green Bean Casserole (Mushroom, Garlic and Bacon, Oh My!)
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 453.59 g bacon, cooked and crumbled
- 5 garlic cloves, chopped (or more if you like)
- 2 (453.59 g) package fresh mushrooms, sliced
- 29.58 ml extra virgin olive oil
- 59.16 ml butter
- 2 (609.51 g) can Campbell's Cream of Mushroom Soup (or the Cream of Mushroom Soup with Roasted Garlic)
- 354.88 ml milk (or half and half)
- 1.23 ml black pepper
- 2 (907.18 g) bag frozen French-cut green beans, thawed, drained and squeezed of extra water
- 630.98 ml French's French fried onions
directions
- Sauté chopped garlic in the butter and olive oil, add mushrooms until mostly soft.
- Set aside to cool.
- When cooled, drain off extra liquid.
- Mix soup, milk, pepper, 1/2 of the crumbled bacon, sautéed mushrooms, green beans and 1 1/3 cups French Fried Onions in a large bowl.
- Transfer into large baking dish and spread into even layer.
- Bake at 350°F for 40 minute or until hot.
- Stir and then top with remaining 1 1/3 cup onions and bacon.
- Bake 5 minute until onions are golden.
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Reviews
-
I have made this recipe for a couple of years now, this will be my third. Everyone loves this casserole and it is my go to dish for holidays. I use baby Portobello mushrooms and they turn out great. It is important to get the extra water out of the de-thawed green beans. I failed to do this the first time and the result, while tasted good was a little soupy. I use a salad spinner to get the water off of them.
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My whole family loved this one! I really like the garlic in it. Yes, I'm a garlic head. lol The mushrooms adsorb the oil/butter as your cooking them. But once you reach the point that they become soft, they start releasing water. I could not find my can of soup w/roasted garlic so I used a can of golden mushroom soup. Thank you for sharing this recipe. I adopted this chef for the *Spring PAC 2008* game
RECIPE SUBMITTED BY
Aussie-In-California
Fontana, California
I am an Aussie and moved to Southern California in 1991. I have a very sarcastic sense of humour and my talents lie in being intuitive, singing, and eating.
I have traveled all over the world and have lived in many locations. I spent the most time in Melbourne Australia ), Singapore, Malaysia, Taiwan, Southern California, New York and Harrisburg PA. If you were to ask me what I love &/or miss about each place my first choice would ALWAYS be the food.
My hobbies are acquiring lots of environmental, and medical allergies. <---- Joking but I am super sensitive and so I can be a big pain in the bum to cook for. I guess that is why I love to cook. I know exactly what is going into my mouth and not have to worry about keeping my epipen or inhaler in close reach.