Shared by chris
This is one of my favourite summer drinks. Learn how to make this classic Canadian cocktail.
Rating
4 3
Difficult
Health Conscious
Preparation Time 45 minutes
Allergens Lactose, Wheat
Cuisine American

Jessica's Green Bean Casserole

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Description

I love Green Bean Casserole. Every year we make this dish during the Holidays but I decided to add a little extra to a rather simple dish to jazz it up. This is something my family and friends now love and cant wait for me to make! I hope you like it too.

Ingredients

  • Fresh green beans or several bags of french style or thin style string green beans. ( you can use larger but I think the long skinny ones taste better) I buy enough to fill a large casserole pan or dish or about enough to fill half a plastic sack that you put your veggies in at the produce department.
  • 1 large pkg. of Thick Cut Peppercorn bacon. Regular is fine but the peppercorn bacon is best!
  • 2 cans cream of Mushroom soup
  • 2 cans cream of Celery soup
  • 1 Lg. Walla Walla sweet yellow Onion
  • 2 tsp minced garlic
  • 1 can/container of Durkee dried onions for topping
  • Milk
  • Pepper

Instructions

Prep:

Wash and trim the tops off green beans if they have the little string piece on top. Set aside.
Cut Onion in half. Dice half of the onion into 1/2 inch pieces or to preference. Set aside.

Use entire pkg of Bacon. Take Bacon out of pkg and trim off the larger portions of fat and discard. You want mostly the meaty part of the bacon but some fat is ok. Cut what is left into 1/2 inch pieces. Fry Bacon pieces until crispy then put on paper towel and pat to remove grease and set aside.

Leave about 1 tbs of bacon grease in pan and discard the rest.

Add Onions and Minced Garlic to pan with grease (its only for flavor and not a lot of grease).
Saute on Med to Med Hi heat until Onions are semi softened or somewhat translucent. Reduce heat to low.

Once pan cools a little add the can of Cream of Mushroom, Cream of Celery soup and all of the bacon that was set aside. Add 3/4 can of milk and stir. Let sit and set aside. If you need to add extra sauce and you like more you can add another half can of cream mushroom and cream celery soup. That is why I put 2 cans of each in shopping list. Your sauce should have consistency of a thick milkshake. So add milk to thin if necessary.

If you have a steamer, Steam green beans until they are almost done. They should still be firm but somewhat tender on the outside. If you dont have a steamer then put beans in pan and fill with water about an inch past the top of beans. Bring to boil and then turn down to med low or a slow boil and cover. Check frequently. You dont want the beans totally cooked just blanched until they are half way done. They will finish cooking in the oven. If you over cook them they will be mushy and soggy and that isnt good. lol.

Put Beans in Casserole dish or some sort of baking dish. Sometimes A metal rectangular cake pan or glass 8x11 or 9x11 cake dish works or if you have a casserole dish with a lid that is great.
Add sauce that is in pan and gently stir into beans until coated. Sauce should be thick and cover beans totally and generously.

Cover and bake in oven on 350 until beans are tender and sauce is bubbling. Usually about 30-45 min. About 10 minutes before beans are done add entire can of durkee dried onion topping to beans and cover the entire dish. Cook the last 10-15 min uncovered until Onions are browned.

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