After that meal, I knew that this recipe was going to be sticking around the front of my recipe box. I made it for the following Thanksgiving, and I think just about every time that my girl came home from college that year. Whenever she called to tell me that she would be back, she would remind me to grab the ingredients. It’s very simple to make so I really didn’t mind tossing it in the oven for her. Anything to see that smile and know that she’s getting a nice homemade meal made every second of work worth it!
Dare someone that doesn’t like green beans to try this. You’re going to win the bet!
Ingredients
3 lb fresh green beans- trimmed and chopped in half if they’re real long
8 oz stemmed, sliced crimini mushrooms
1 large white onion- chopped
1/2 stick Land O’ Lakes butter or margarine
1 pkg Hormel center cut bacon
1 pkg French fried onions- 6-8 oz
2 can(s) Campbell’s cream of mushroom soup
32 oz Swanson chicken broth or stock
1-2 tsp garlic powder and fresh chopped garlic (to your liking)
several shakes of Parmesan cheese (the grated kind, not fresh)
salt to taste and lots of pepper
Instructions
I started by chopping and dicing everything that needed it to save time. Then boil the green beans covered on med/high heat in the chicken broth with salt and pepper until tender(about 10 minutes). Not too tender because you don’t want soggy green beans (no one likes that!).
While they were boiling, I cooked all the bacon until pretty crispy and drained it on paper towels, chopped it and set it off to the side. When the green beans are done, drain them and leave them in the pot uncovered.
Sautee the mushrooms and onion in the butter with a pinch of salt and pepper until the mushrooms have shrunk down and the onions are tender, while they’re cooking, add the garlic.
Add the mushroom/onion mixture and the cream of mushroom soup to the green beans with another pinch of salt and pepper. Toss to coat and then dump into a casserole dish with the mushroom mixture, 1/2 of the bacon, and 1/2 of the French fried onions. Stir, then sprinkle Parmesan cheese on top and bake on 400 for about 15-20 minutes until it’s bubbly.
Top with the remaining French onions, bacon, and another generous sprinkle of Parmesan cheese. Return to the oven for another 15 minutes or until the French onions start to get a nice brown color. Enjoy!!!
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Quick Tip: Canned beans can be used if that’s what you have.
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