This Loaded Green Bean Casserole has become my new favorite side dish for not jus tThanksgiving but for any and every family dinner all year long. It’s got the traditional flavor of green bean casserole that we all know and love with  extra smoky and savory flavor punches from sauteed mushroom and bacon. Each bite is like being wrapped in a warm, delicious casserole hug.

When I brought this out at dinner everyone was skeptical of the change at first. But the empty casserole dish at the end of the meal proved that change can be a good thing. Everyone agreed it was the best green bean casserole they’d ever had!

 

Ingredients

1 large can Del Monte® Green Beans french style

1 can of Campbell’s® Condensed Cream of Mushroom Soup

½ French’s® French Fried Onions

4 strips of bacon; crumbled

⅓ cup of mushrooms; sauted

1 tablespoon olive oil

⅓ cup of Mozzarella cheese
Instructions

In a large bowl, add in drained green beans. Mix in the can of mushroom soup. Place into a large casserole dish.

Add olive oil to a saute pan and bring to medium heat. Saute mushrooms for 2 minutes. Remove mushrooms from heat and add them to the top of the baker dishes.

Fry bacon and remove from heat. Crumble bacon over the top of the mushrooms. Top with fried onions. Preheat oven to 350 degrees F. Bake for 15 minutes or until onions are browned.

Remove from oven and top with cheese. Serve.

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Quick tip: To add extra flavor to the dish saute chopped red pepper with the mushrooms and add to the dish.

Recipe and image courtesy of Mooshu Jenne.