Bacon and Mushroom Green Bean Casserole

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This is a very popular dish served during the holiday season. Well, I try to make this dish different from year to year. My families are very fussy as they always enjoy new adventure experiencing with food.

Before any dishes are used on my holiday dinner I always try to make a sample before to see whether it is a good dish. This way, I could be able to share the picture and recipe with all of you. So do enjoy this dish.




1¾ pounds green bean, stem removed and cut 2inch diagonally, blanched in hot boiling water

½ cup sliced white button mushrooms

½ small red onion, peeled and thinly sliced

1 (10¾oz) can condensed cream of mushroom soup

¼ cup whole/2% milk

3 strips bacon

½ cup French’s fried onions

Salt and black pepper to taste


Preheat oven to 350°F.

Heat a frying pan/skillet with bacons and fry until crispy and golden, transfer to a plate lined with kitchen paper towel to drain. Set aside to harden. Discard some of the bacon fat and reserve about one tablespoon in the pan. Remove to the heat, add the sliced red onions and sauté for a minute. Stir in the sliced mushrooms and stir-fry until mushrooms wilted. Heat off.

In a mixing bowl with blanched green beans, cream of mushroom soup, sautéed mushroom mixture, milk, salt and pepper to taste and toss the mixture until well mixture. Pour into a oven-proof casserole and bake for 30 minutes or until bubbly.

Sprinkle French’s fried onions, crushed bacon and bake for another 2-3 minutes or until golden.


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