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Let me share my take on Green Bean Casserole that has my family fighting over seconds every holiday. I've taken our beloved classic and jazzed it up with crispy bacon fresh mushrooms and melty Monterey Jack cheese. Don't worry I kept all the good stuff like cream of mushroom soup and those addictive fried onions but added some extra magic that makes this version absolutely irresistible.
Why You'll Love It
This isn't your everyday green bean casserole. The smoky bacon adds this amazing depth while those fresh mushrooms bring an earthy richness that can't be beat. Once you add that gooey Monterey Jack cheese well let's just say there won't be any leftovers. It's still super easy to throw together but tastes like you spent hours in the kitchen.
Key Ingredients
- Bacon: Get six good strips of bacon the fat will be liquid gold for cooking our veggies.
- Onion: Any kind works here I usually grab whatever's in my pantry.
- Button Mushrooms: Slice them thin they'll cook down into something amazing.
- Garlic: Fresh minced garlic makes everything better.
- Cream of Mushroom Soup: The classic base that ties everything together.
- Milk: Full fat makes it extra creamy but use what you've got.
- Monterey Jack Cheese: It melts like a dream and doesn't overpower.
- Green Beans: Canned ones work great just drain them well.
- French Fried Onions: These crispy bits are non-negotiable they make the dish.
Step-by-Step Instructions
- Start with the Bacon
- Get that bacon nice and crispy in your pan save every drop of that amazing fat. Chop up the bacon once it's cooled.
- Cook Those Veggies
- Throw your onions mushrooms and garlic right into that bacon fat. Let them get all soft and fragrant hit them with a pinch of salt and pepper.
- Mix it All Together
- In a big bowl mix up your soup milk sautéed veggies bacon bits and that gorgeous cheese. Fold in the green beans until everything's well coated.
- Into the Oven
- Pour it all into your casserole dish top with those crispy onions and bake at 350°F until it's bubbling and beautiful about 25-30 minutes.
- Time to Dig In
- Let it cool just a bit so you don't burn your tongue then watch it disappear.
Expert Tips
Take your time getting that bacon nice and crisp the fat is going to flavor everything. If you're using frozen beans give them a quick blanch first. And here's my secret add those fried onions right before baking they'll stay super crispy that way. Want to get ahead? Make everything the night before just save the onion topping for baking time.
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Customization Options
Not into bacon? No problem use butter instead. Switch up your cheese go wild with cheddar or gouda. Sometimes I use fresh green beans when they're in season. Want extra crunch? Toss some toasted breadcrumbs on top. Fresh herbs are amazing in this too especially thyme.
Make-Ahead and Storage
Want to prep ahead? Make everything up to the onion topping wrap it up tight and pop it in the fridge. Next day just add those crispy onions and bake maybe 5 minutes longer since it's cold. Leftovers keep well for about 3 days but honestly in my house they never last that long.
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.