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Bacon, Green Bean and Mushroom Casserole
What You Need:
1 (1 lb.) pkg. bacon 2 tbsp. olive oil 3 cloves of garlic, chopped 1 (8 oz.) pkg. fresh mushrooms, sliced 2 (10 3/4 oz.) cans cream of mushroom soup with roasted garlic 1 1/2C milk 1/4tsp. Pepper 2 (16 oz.) bags frozen French cut green beans, thawed and drained 2 2/3 C French fried onions
How to Make It:
Place the bacon in a large skillet over medium high heat. Cook the bacon until it becomes quite crispy. Drain the bacon well on a piece of paper towel. Add the olive oil to the bacon drippings. Place the garlic and mushrooms in the pan with the oil and drippings. Stir slightly to cover the mushrooms. Cook 6 minutes or until the mushrooms begin to soften. Drain off any extra liquid and set aside to cool slightly. In a large mixing bowl whisk the soup and milk together well. Sprinkle in the pepper and stir to incorporate. Add the green beans and 2 C of the fried onions. Use a rubber spatula to mix the ingredients together making sure the beans and fried onions are covered well. Spray a casserole dish with a non stick cooking spray. Place the oven temperature on 350 and allow the oven to heat. Spread the green beans into the prepared casserole dish. Bake 35 minutes. Remove the casserole and stir well. Crumble the bacon into a large mixing bowl. Add the remaining fried onions and toss to incorporate. Sprinkle over the top of the casserole. Return to the oven and continue cooking 7 minutes or until the fried onions begin to brown.
8 Servings
Try adding some cooked chopped onion and any type of shredded cheese to this casserole to liven it up.
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