If you want to try something different during the holidays make this yummy mushroom and green bean casserole. It’s very flavorful and the cheese adds a lovely touch to the mix.
Check out what my pals over at Group Recipes had to say about this:
Tired of the same old green bean casserole? This is for you. A great mixture of tastes and textures, with a bit of spice.
I don’t think I could ever tire of classic green bean casserole but this mushroom and cheddar infused casserole is quite amazing!
Ingredients
2 (15.5 oz) cans of Green Giant French cut green beans, liquid removed
1 pound small Portobello mushrooms, cut into slices
1 (10.75 ounce) can roasted garlic, cream of mushroom condensed
4 slices of Hormel bacon
1 cup Kraft cheddar cheese, shredded
1/2 medium onion, diced
1/4 cup Bertolli olive oil
1/3 tsp white pepper
3 garlic cloves, finely diced
1/2 cup almonds, slivered
3/4 tsp Lawry’s seasoned salt, with no msg
Instructions
Preheat the oven to 375 degrees F.
Fry bacon in a large skillet, over medium-high heat, until crisp. Remove, place onto paper towels and drain. Reduce heat to medium then pour oil into skillet. When oil becomes hot, stir in mushrooms and onion and cook, stirring regularly until the onions become translucent. Add the garlic, and fry for an additional few minutes, until fragrant. Mix in the soup and almonds, then bring to boil. Season with white pepper and salt, then crumble bacon and add to the mixture. Carefully, stir in the green beans, and place the mixture into a casserole dish.
Bake, uncovered, for 30 minutes. Remove, and sprinkle Cheddar cheese on the top. Place into the oven for an additional 5 minutes, (until cheese has melted). Allow to stand 5 minutes prior to serving.
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Quick Tip: This casserole goes great with any entree like chicken, pork, or beef dishes.
Thank you to Group Recipes for this awesome recipe.
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