I feel like most people have heard of green bean casserole by now. It’s been around as long as I can remember, and it’s a Thanksgiving & Christmas dinner staple for us. And who’s had it who doesn’t just love it, with its creamy veggies and crunchy onion topping?
But the version I serve my family, with my own indulgent spin on it is definitely not my Mama’s classic recipe. Don’t let the looks of it fool you, it packs some secret ingredient punches that will make it an instant hit with any crowd, holidays or not.
Everybodys gonna want your recipe. You know what? Just go ahead and bring extra copies, that way everybody leaves full and happy.
Not Your Mama’s Green Bean Casserole
1 can (10 1/2 ounces) cream of mushroom soup
1/2-3/4 cup heavy cream
1 tsp soy sauce
1 pinch of black pepper, 1/4 tsp garlic powder
4 cups cooked, cut green beans
1 1/3 cups crispy French Fried Onions
1/4 cup shredded parmesan
6-8 slices of bacon, cooked crisp and crumbled
1/2 cup thinly sliced fresh (washed and scrubbed) mushrooms
- Stir together the soup, cream, soy sauce, spices, beans, cheese, bacon, mushrooms, and 2/3 cup of the onions in a 1 1/2-quart casserole.
2. Bake the casserole, uncovered, at 350 degrees for about 25 minutes , or until the bean mixture is hot and bubbling. Stir the beans. Sprinkle the remaining onions evenly over top of the casserole.
3. Return the dish to the oven and bake for another 5 minutes, or until the onions are golden brown.