Green Bean Casserole?!?!?

[Pin Wizard]

This is the only time I get near mushroom soup. Ick for the soup!

I basically use Campbell's recipe. But I don't put soy sauce in it, and the french fried onions are too gross! I throw in sauted onion and almond slivers. Yum!

 

[C.Ann]

I'm not a big fan of it.. I like French-style green beans cooked with a little garlic salt on top.. Yum!!

 

[disykat]

You're quite welcome!

Can you direct me to the recipe? It sounds great!

 

[Papa Deuce]

Put it this way. I am home alone this Thanksgiving, and the ONLY thing I am eating for dinner is green bean casserole. No turkey, stuffing, potatoes... NOTHING ELSE.

I absolutely love it.

 

[Papa Deuce]

You're quite welcome!

Can I get that recipe?

 

[sha_lyn]

this is much better than the "traditional" one on the soup or fried onion can
A friend makes this very often. The c/p is from his email so the preferences (IE th fajita seasoning) are all his comments
I usually use 2 lbs frozen french cut green beans and steam or microwave them first.


Spicy Green Bean and Portobello Mushroom Casserole

Prep Time: approx. 15 Minutes.
Cook Time: approx. 35 Minutes.
Ready in: approx. 50 Minutes. Makes 10 servings.

1/4 cup olive oil
1 pound baby portobello mushrooms, sliced
1 medium onion, chopped
3 cloves garlic, finely chopped
1/2 cup slivered almonds
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
1/2 teaspoon spicy seasoning. (I use Fajita seasoning)
1/3 teaspoon white pepper
1/8 teaspoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 (5 ounce) can sliced water chestnuts, drained
1 (28 ounce) can French cut green beans, drained
12 ounces (1 1/2 cup) shredded Cheddar cheese

Directions
1 Preheat the oven to 375 degrees F (190 degrees C).

2 Pour olive oil into the skillet, and heat on medium. When oil is hot, add
mushrooms and onion; cook, stirring frequently until the onions start to
become translucent. Add garlic, and fry for a couple of minutes, just until
fragrant. Stir in hot pepper sauce and worcestershire sauce. Stir in the
mushroom soup and bring to a boil. Add seasoning and gently stir.

3 In a casserole dish, layer half the soup mixture, beans, chestnuts and
cheese. Repeat layer. Top with slivered almonds.

4 Bake uncovered for 30 minutes in the preheated oven.

 

[Topper]

As requested:

Green Beans with Mushrooms and Bacon

Yield: about 6 servings

6 slices bacon
1 pound green beans, stems removed
1 pound medium-sized mushrooms, each cut into quarters
1 large red onion, sliced
1/2 cup water
2 tablespoons cider vinegar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper

In a 12-inch skillet over medium-low heat, cook bacon until crisp; remove to paper towels to drain

To bacon drippings remaining in skillet over medium heat, add whole green beans, mushrooms, onion, water, vinegar, salt, and crushed red pepper; cover skillet and cook, stirring occasionally, until vegetables are tender, about 20 minutes.

To serve, spoon bean mixture into bowl. Crumble bacon and sprinkle over beans.

 

[DVCLiz]

My daughter wanted green bean casserole tonight!! I am cooking one right now in my new oven.

2 cans French style greens beans, drained
1 can cream of mushroom soup
3/4 cup milk
dash pepper

Mix and bake at 350 for 30 minutes. Add French onions on top and bake another 5 minutes. You can also mix in some onions in the beginning if you want to - we like them crunchy on top only. Yum!!!

I haven't made this since last year - we don't usually have it on holidays but I'll make one sometimes for a winter dinner. We are also having chicken Corden Bleu and dinner rolls, with milk.

 

[Papa Deuce]

As requested:

Green Beans with Mushrooms and Bacon

Yield: about 6 servings

6 slices bacon
1 pound green beans, stems removed
1 pound medium-sized mushrooms, each cut into quarters
1 large red onion, sliced
1/2 cup water
2 tablespoons cider vinegar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper

In a 12-inch skillet over medium-low heat, cook bacon until crisp; remove to paper towels to drain

To bacon drippings remaining in skillet over medium heat, add whole green beans, mushrooms, onion, water, vinegar, salt, and crushed red pepper; cover skillet and cook, stirring occasionally, until vegetables are tender, about 20 minutes.

To serve, spoon bean mixture into bowl. Crumble bacon and sprinkle over beans.

TYVM... now subscribes so I have it!

 

[golfgal]

We all like it here and it is our assigned dish to bring to the in-laws for Thanksgiving this year. DS16 will often make it for an after school snack. We make it many times throughout the year-usually if we are having roast beef or something like that.

 

[Michelle67]

I absolutely love the stuff. I make it for Thanksgiving, Christmas and Easter, and once in awhile during the winter I just randomly make it to go with a roasted chicken or something. My mother is cooking this year, but I'm bringing the green bean casserole to make darn sure we have it (and that it doesn't have mushrooms).

My daughter is allergic to mushrooms so I use cream of chicken soup instead, and I NEVER use canned green beans. GROSS! I use frozen. I'd use fresh if it wasn't too hard to find nice ones this time of year.

I love green beans and I'll eat them just about any ole' way.

 

[Topper]

TYVM... now subscribes so I have it!

You're quite welcome. You can cook the beans to your desired tenderness. I normally go 25 to 30 minutes.

 

[crazelion]

yuck

 

[cruellababy]

We like it; I make it for Thanksgiving and Easter and I use frozen green beans- I hate all canned veggies!

 

[disykat]

Thank you topper! That sounds delicious!

 

[Kae]

We use Golden Mushroom soup. no milk or soy sauce.

Kae

 

[Diznygrl]

I love it, but only have it once or twice a year (Thanksgiving and Christmas). Green beans are my favorite veggie, and I love them plain and fresh, but having them covered in mushroom goop and fried onions is good too!

I'll only use frozen or fresh beans though...can't STAND mushy, funky tasting green beans from a can.

 

[JennaTX]

I still love it...I think when I was small it was the first way my parents got me to eat green beans!

No it is not a gourmet recipe, but I still like it!

 

[antmaril]

I love it, but only with French-style green beans. We may make it for any get together meal (holiday or otherwise), but don't have to have it.

I love it too and make mine with French-style green beans, as well. I use cream of celery soup instead of cream of mushroom. I am taking it to my sister-in-law's on Thanksgiving Day. She told me to bring any dish that makes Thanksgiving special to us. My late husband loved GBC and my DS has requested it. I only make it on Thanksgiving.