We have not made this dish in a long time so found an inspirational recipe here. It was very good as it was rich. Plus, Susan’s stirring made it special. We made this for the 2023 Thanksgiving Meal at the farm.
- 4, 14.5-ounce cans of Whole Green Beans
- 1 can of Cream of Mushroom soup
- 8 strips of thick-cut bacon, cut into small dice
- 1 medium-sized yellow onion, diced small
- Heavy cream – enough to fill the can of mushroom soup
- 1 cup of shredded parmesan cheese
- black pepper
- 1 can of crispy fried onions
- Drain green beans.
- Dice your bacon strips very small and add them to a skillet. Cook until crispy and golden brown. Remove and drain. Set aside. Drain some of the bacon grease from the skillet reserving some for step 3.
- Add your diced onions and sauté until golden brown and soft.
- Add the can of Cream of Mushroom soup. Fill can with heavy cream then add it to the soup and onion mixture. Stir until it is a smoother gravy consistency, add in your cheese. Remove from heat and stir until the cheese is melted.
- We used a 9 x 13 inch casserole aluminum pan. Add the beans, and spread them evenly. Pour the sauce over all the beans. Then sprinkle the crumbled bacon over the whole thing. Bake at 375 degrees for 30 minutes in the center of the oven.
- At the 30-minute mark, sprinkle the whole casserole with the onion bits and bake for 10 to 15 minutes. The whole thing will be bubbly. Let rest for 10 minutes minimum before serving.
We made the recipe through step 5 then reheated on Thanksgiving Day with the onion bits on top. It was definitely the best green bean casserole we have made to date.