Directions:
- In a large skillet over medium-high heat, fry the chopped bacon until soft and just beginning to crisp.
- Reduce to medium heat, add the sliced mushrooms, garlic, olive oil, and 1 tablespoon butter and sauté until the mushrooms are tender (careful not to burn the garlic); remove from pan and set aside.
- Add the remaining butter into the skillet and sauté the yellow onions and green beans for 18 to 20 minutes or until the beans are crisp-tender (careful not to overcook).
- Stir in the thyme, cumin, green onion, salt, pepper, cream cheese, milk and mushrooms and cook until the cheese is melted.
- Remove from the heat and set aside.
- Spray a deep-dish 9-inch pie plate with cooking spray, dust it with about 1 teaspoon of flour, and then line it with one of the pie crusts.
- Pour the green bean mixture into the bottom crust, evening it across the top.
- Cut the remaining crust into 10 to 12 strips.
- Make a lattice crust: begin with the shortest strips and lay one strip across the pie vertically near the left edge, then lay another short strip horizontally near the top edge; continue, laying strips alternately vertically and horizontally, until you have a lattice; trim, seal and flute the edge.
- In a small bowl, beat together the egg and cream and then brush over the lattice crust top.
- Bake at 400° for 25 to 35 minutes or until golden brown.
- Notes: we made this for Thanksgiving again this year (2004) and I'm reminded how absolutely tasty it is! We made some minor alterations: 1) prebaked the bottom crust because we're having to travel with the dish several hours before serving, 2) I used haricot verts instead of regular green beans, and decreased the cooking time on the beans, 3) added a bit of ground sage to the sauteed onions, and 4) instead of doing a lattice I took the top crust and cut decorative shapes into it before laying it over the top. I took photos and have posted them, although they're not terribly good pics, they might give you an idea of what it looked like this year. I hope you enjoy both the recipe and the pics! :)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.56 Kcal (1208 kJ) | ||
| Calories from fat | 192.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.39g | 33% | |
|---|---|---|---|
| Cholesterol | 54.97mg | 18% | |
| Sodium | 311.89mg | 13% | |
| Potassium | 345.68mg | 7% | |
| Total Carbs | 20.1g | 7% | |
| Sugars | 3.85g | 15% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 6.06g | 12% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 1.4mg | 8% | |
| Calcium | 75.6mg | 8% | |
| Amount Per 100 g | |||
| Calories | 149.08 Kcal (624 kJ) | ||
| Calories from fat | 99.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.05g | 33% | |
|---|---|---|---|
| Cholesterol | 28.4mg | 18% | |
| Sodium | 161.13mg | 13% | |
| Potassium | 178.59mg | 7% | |
| Total Carbs | 10.39g | 7% | |
| Sugars | 1.99g | 15% | |
| Dietary Fiber | 1.32g | 10% | |
| Protein | 3.13g | 12% | |
| Vitamin C | 5mg | 16% | |
| Iron | 0.7mg | 8% | |
| Calcium | 39.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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