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My family practically brawls over second helpings of this upgraded Green Bean Casserole every holiday. I've spiced up the traditional favorite with sizzling bacon, chopped fresh mushrooms, and gooey Monterey Jack. Don't stress—I kept the essential elements like mushroom soup and those crunchy fried onions, but threw in some special touches that make everyone come back for more.
What Makes This Special
This ain't your grandma's green bean casserole. The crispy bacon creates incredible flavor depth, and those fresh mushrooms pack an earthy punch you can't get elsewhere. When that melty Monterey Jack gets all stringy and delicious—well, nobody's leaving any in the dish. It's a breeze to put together but tastes like you slaved away for hours.
Must-Have Components
- Bacon: Grab six strips—the drippings will work magic on your vegetables.
- Onion: Red, yellow, white—pick whatever's hanging around in your kitchen.
- Button Mushrooms: Cut them thin so they shrink down and release their flavor.
- Garlic: Freshly minced beats powder any day of the week.
- Cream of Mushroom Soup: The traditional foundation that brings it all together.
- Milk: Whole milk creates ultimate creaminess, but any type works fine.
- Monterey Jack Cheese: It gets all gooey without overwhelming the other flavors.
- Green Beans: Canned ones do the trick perfectly—just make sure they're drained.
- French Fried Onions: These crunchy toppers are absolutely essential.
How To Make Upgraded Green Bean Casserole
- Fry Your Bacon First
- Cook those strips until they're perfectly crunchy and set aside that flavorful fat. After cooling, chop the bacon into bits.
- Sauté The Vegetables
- Toss onions, mushrooms and garlic into the bacon grease. Cook until they're soft and smell amazing, then season with salt and pepper.
- Combine Everything
- In a large bowl, stir together soup, milk, cooked vegetables, bacon pieces and that wonderful cheese. Gently mix in the green beans until they're completely covered.
- Bake It Up
- Transfer everything to your baking dish, sprinkle those crunchy onions on top, and cook at 350°F until it's hot and bubbly, around 25-30 minutes.
- Serve It Hot
- Let it sit briefly so nobody burns their mouth, then watch it vanish from the table.
Pro Tricks
Don't rush the bacon—really get it crisp because those drippings flavor the whole dish. For frozen beans, quick-blanch them first. My favorite trick? Wait till just before baking to add those fried onions so they stay super crunchy. Wanna jump ahead? Fix the main mixture the day before, but save the onion topping for when you're ready to bake.
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Ways To Switch It Up
Can't eat bacon? Just use butter instead. Feel free to swap cheeses—try sharp cheddar or smoky gouda. Sometimes when they're in season, I'll use fresh green beans. For extra texture, sprinkle some toasted breadcrumbs over everything. Fresh herbs work wonders too, especially a bit of thyme.
Prep Ahead & Keeping Leftovers
Need to get a jump start? Mix up everything except the crispy onions, cover it tight and stick it in the fridge. The next day, just toss those onions on top and cook it about 5 minutes longer since it's starting cold. Any leftovers stay good for roughly 3 days—though at my place, they're usually gone by breakfast.
Frequently Asked Questions
- → Can I make this ahead?
Yes, assemble without onions, add before baking.
- → Can I use fresh green beans?
Yes, blanch them first until tender-crisp.
- → Why cook mushrooms until golden?
Develops deeper flavor and removes moisture.
- → Can I freeze this?
Not recommended, affects texture of beans.
- → Can I use different cheese?
Yes, any melting cheese works well.