Creamy, Smoky, and Smooth – Thanksgiving Dinner Will Never Taste The Same Again!
I bet you’ve always made a green bean casserole with a can of condensed cream of mushroom soup, right? Did you know that there’s a way to make that creamy, mushroom filling from scratch that tastes way, way better?
My Uncle Ted has always made the green bean casserole for our Thanksgiving dinners, and my entire family raves about it every single year. He finally let me in on his secret ingredient: bacon!
Bacon always makes every recipe better, and it adds the perfect amount of smoke and sweetness to an already family-favorite at the dinner table. Plus, the fact that my Uncle Ted makes his filling from scratch makes the entire dish that much better.
Sometimes, a can of condensed soup can be too thick, or it can become congealed after it begins to cool. That results in a lumpy mess that nobody wants to eat. Uncle Ted’s scratch-made green bean casserole always keeps the same consistency throughout the meal.
Of course, green bean casserole isn’t only for Thanksgiving. It tastes great alongside any savory dinner dish! I love this green bean casserole recipe because it has the healthy vegetables, crunchy onions, and the creamiest, smoothest sauce I’ve ever had in a casserole.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Use a slotted spoon to remove the cooked bacon and mushrooms from the skillet, so more of the cooking liquid is saved for the sauce!
Recipe and Image courtesy of: Daring Gourmet
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