Green Bean Casserole with Bacon offer a salty, smoky update on the traditional classic Thanksgiving side dish.
Course: Side Dish
Keyword: green bean casserole with bacon
Author: A Cup Full of Sass
210-ouncecans condensed cream of mushroom soup
24ouncesgreen beanscanned or fresh
1cuphalf and half
Salt and Peper to taste
2 1/2cupsFrench's Fried Onionsdivided (save 1/2 cup for topping)
Preheat oven to 350 degrees F.
*If using fresh green beans: Boil water in a sauce pan over medium-high heat and cook green beans for about 5 minutes. Drain and rinse under cold water and set aside.
*If using canned green beans, drain and set aside.
Fry diced bacon in a large skillet until crispy. Transfer to a plate lined with paper towels. Wipe out most of the grease from the skillet, leaving about a tablespoon behind.
Add mushrooms to the leftover bacon grease and cook for several minutes or until they begin to soften. (If you don't want to cook in the bacon grease, use a clean skillet). Add minced garlic to the pan and continue to cook with the mushrooms for 2-3 minutes.
In a large bowl, combine all ingredients, reserving 1/2 cup pf the fried onions and a handful of bacon pieces. Pour into a 2-quart casserole dish and smooth the top.
Bake at 350 degrees for 30 minutes or until mixture is hot and bubbling.
Add remaining fried onions and bacon on top of casserole and cook for an additional 5-10 minutes.