Delectable Bacon Mushroom Green Bean Casserole Food

GREEN BEAN-MUSHROOM CASSEROLE WITH CANDIED BACON

Steps:

• Preheat the oven to 400 ̊. Lay the bacon slices on a rack set on a rimmed baking sheet. Combine the brown sugar and maple syrup in a small microwave-safe bowl and microwave just until melted, about 15 seconds, then stir. Brush on the top of each slice of bacon. Bake, rotating the pan halfway through, until the bacon is crisp, about 15 minutes. Let sit on the rack for 5 minutes, then lift the bacon off the rack so that it doesn't stick. Return to the rack and let cool completely, about 20 minutes. Chop and set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add half of the green beans and cook until bright green but still crisp, 3 to 4 minutes. Use a slotted spoon to remove the beans and immediately plunge into a bowl of ice water. Repeat with the remaining beans. Drain the beans from the ice water once they are cool.
• Dump out the water from the pot. Add 4 tablespoons butter and melt over medium-high heat. Add the mushrooms, shallots, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, 4 to 5 minutes. Stir in the garlic and cook until fragrant, 1 minute. Remove everything to a sheet pan.
• Melt the remaining 4 tablespoons butter in the pot over medium-high heat. Add the flour and whisk to combine. Cook for a minute or two, then pour in the milk, half-and-half, 1 teaspoon salt and a few grinds of pepper. Continue cooking, whisking, until thickened, 6 to 7 minutes.
• Stir the green beans, mushroom mix, the remaining 1 teaspoon salt and a few grinds of pepper into the sauce. Transfer to a 2-quart baking dish and bake until bubbly, 15 to 20 minutes. Top with the bacon and almonds.

EASY CANNED GREEN BEANS, MUSHROOMS, AND BACON

Steps:

• Drain most of the water from the green beans. Combine beans and bacon drippings in a saucepan over medium heat and bring to a boil. Reduce heat and simmer for 10 minutes.
• Add mushrooms and cook an additional 3 to 5 minutes. Season with salt and pepper. Top with crumbled bacon just before serving.

ABSOLUTELY DELICIOUS GREEN BEAN CASSEROLE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.
• Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.
• Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.
• Bake in the preheated oven until the cheese melts, about 15 minutes.

GREEN BEAN CASSEROLE (MUSHROOM, GARLIC AND BACON, OH MY!)

Steps:

• Sauté chopped garlic in the butter and olive oil, add mushrooms until mostly soft.
• Set aside to cool.
• When cooled, drain off extra liquid.
• Mix soup, milk, pepper, 1/2 of the crumbled bacon, sautéed mushrooms, green beans and 1 1/3 cups French Fried Onions in a large bowl.
• Transfer into large baking dish and spread into even layer.
• Bake at 350°F for 40 minute or until hot.
• Stir and then top with remaining 1 1/3 cup onions and bacon.
• Bake 5 minute until onions are golden.

BACON GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350*F
• Spray a 9x9 casserole dish with cooking spray and set aside.
• In a medium skillet, cook bacon over medium heat until done but not crispy.
• Add onion and cook until onion is cooked through and translucent. If there isn't enough bacon fat to help onion cook, add 1 Tablespoon butter. This will depend on how fatty your bacon is.
• Add garlic and cook for 1 more minute.
• Remove ingredients from pan and set aside in a bowl.
• Add 1 Tablespoon butter to hot pan. Once melted add flour and mix well.
• Slowly whisk in 1/4 cup of milk to flour mixture. This should create a thick paste. Add rest of milk, 1/4 cup at a time (total of 1 cup) whisking continually until all milk is incorporated and mixture is smooth and creamy.
• Add sour cream and continue to cook until mixture thickens.
• Once mixture has thickened remove from heat and add black pepper, green beans and bacon mixture. Mix to combined.
• Pour mixture into prepared baking dish.
• Top with cheddar cheese then crispy onions.
• Bake for 30 minutes or until cheese is melted and crispy onions are golden.
• Serve Immediately.

GREEN BEAN-MUSHROOM CASSEROLE (BY PAULA DEEN)

Steps:

• Melt the butter in a large skillet over medium heat; add in mushrooms and garlic; cook stirring until mushrooms loose their moisture then set aside.
• Place the green beans in a medium saucepan; cover with chicken broth and bring to a boil; cook for about 8-10 minutes or until just fork-tender drain but do not rinse.
• Butter a 3-quart casserole dish (or a little larger).
• Place the mushroom soup, onion/mushroom mixture, Parmesan cheese, black pepper and onion rings in a large bowl; mix well to combine, add in the cooked green beans; mix to combine.
• Transfer to the prepared casserole dish.
• Bake in a preheated 350 degrees F oven for 20 minutes.
• Remove from oven and sprinkle the grated cheddar cheese on top; return to oven for about 5-7 minutes or until the cheese has melted.