By Aussie-In-California on November 22, 2007
"Every year it is my BF's and my job to bring the green bean casserole to the Thanksgiving dinner. The recipe started with us just adding bacon (because EVERYTHING is better with bacon) and then we added more "stuff" till we came up with this super fattening, garlic laden delight. Maybe next time we might have to add shredded cheese and some sauteed onions. . . food for thought :)"
Serving Size: 1 (296 g)
Servings Per Recipe: 8
"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."
"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"