Green Bean And Mushroom Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Tired of the same old green bean casserole? This is for you. A great mixture of tastes and textures, with a bit of spice. Ingredients:
2 (15.5 oz) cans of french cut green beans, liquid removed |
1 pound small portobello mushrooms, cut into slices |
1 (10.75 ounce) can roasted garlic, cream of mushroom condensed |
4 slices of bacon |
1 cup cheddar cheese, shredded |
1/2 medium onion, diced |
1/4 cup olive oil |
1/3 tsp white pepper |
3 garlic cloves, finely diced |
1/2 cup almonds, slivered |
3/4 tsp seasoned salt, with no msg |
Directions:
1. Preheat the oven to 375 degrees F.
2. Fry bacon in a large skillet, over medium-high heat, until crisp. Remove, place onto paper towels and drain. Reduce heat to medium then pour oil into skillet. When oil becomes hot, stir in mushrooms and onion and cook, stirring regularly until the onions become translucent. Add the garlic, and fry for an additional few minutes, until fragrant. Mix in the soup and almonds, then bring to boil. Season with white pepper and salt, then crumble bacon and add to the mixture. Carefully, stir in the green beans, and place the mixture into a casserole dish.
3. Bake, uncovered, for 30 minutes. Remove, and sprinkle Cheddar cheese on the top. Place into the oven for an additional 5 minutes, (until cheese has melted). Allow to stand 5 minutes prior to serving.
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