I’m the one that always gets asked to bring the green bean casserole now. Nobody else makes it this way and it’s our new family tradition. This year for Easter, I think I will teach my daughter how to prepare this dish. Eventually, someone else is going to have to take over. This is so easy and delicious, just about anyone can make it. My kids have helped in the past, but this year I am putting them in charge. Check out what they are saying about this recipe over at Group Recipes:
“A great mixture of tastes and textures, with a bit of spice.”
You’re family won’t be able to stop talking about this when you bring it to your next holiday dinner.
Ingredients
2 (15.5 oz) cans of Del Monte 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 olive oil
1/3 tsp white pepper
3 garlic cloves, finely diced
1/2 cup almonds, slivered
3/4 tsp 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: You can make this without the almonds if you prefer.
Thanks again to Group Recipes for this nice twist on a traditional favorite.
