Green Bean Casserole Mushroom Garlic And Bacon Oh My Recipes

Steps:

• 1. I started by chopping and dicing everything that needed it to save time.
• 2. 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).
• 3. 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.
• 4. 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.
• 5. 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.
• 6. Dump the mixture into a casserole dish, add 1/2 the bacon, and 1/2 the French fried onions. Stir.
• 7. Then sprinkle Parmesan cheese on top and bake on 400 for about 15-20 minutes until it's bubbly.
• 8. 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.
• 9. Enjoy!!!

Steps:

• Sauté chopped garlic in the butter and olive oil, add mushrooms until mostly soft.
• Set aside to cool.
• When cooled, drain off extra liquid.
• Mix soup, milk, pepper, 1/2 of the crumbled bacon, sautéed mushrooms, green beans and 1 1/3 cups French Fried Onions in a large bowl.
• Transfer into large baking dish and spread into even layer.
• Bake at 350°F for 40 minute or until hot.
• Stir and then top with remaining 1 1/3 cup onions and bacon.
• Bake 5 minute until onions are golden.

Steps:

• Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
• Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
• Butter a 3-quart casserole dish (or a little larger).
• Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
• Transfer to the prepared casserole dish.
• Bake in a preheated 350 degrees F oven for 20 minutes.
• Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.