Thanksgiving Green Bean Casserole (Print Version)
A comforting holiday side with crispy bacon, mushrooms and green beans smothered in cheese and topped with fried onions.
# Ingredients:
01 -
6 strips bacon
02 -
1/2 yellow onion, finely diced
03 -
1 1/2 cups chopped button mushrooms
04 -
3 cloves garlic, minced
05 -
2 (10.5-ounce) cans cream of mushroom soup
06 -
1/4 cup milk
07 -
1 cup shredded Monterey Jack cheese
08 -
Salt and pepper to taste
09 -
4 (14.5-ounce) cans cut green beans, drained
10 -
1 1/2 cups French fried onions
# Steps:
01 -
Preheat the oven to 350°F and lightly spray a 9×13-inch baking dish with nonstick cooking spray.
02 -
In a large skillet, cook the bacon over medium-low heat until crisp. Remove to drain on paper towels, then crumble. Drain away all but about 2 tablespoons of the bacon grease, then return the pan to medium heat. Add the onions and cook, stirring occasionally, about 5 minutes or until translucent.
03 -
Add the mushrooms and cook, stirring occasionally, for 5 minutes or until golden brown. Add the garlic and cook for 1 minute, or just until fragrant. Stir in the undiluted mushroom soup and add the crumbled bacon. Stir to combine. Add the milk and cheese, stirring until the cheese is melted. Season with salt and pepper to taste.
04 -
Fold in the drained green beans until well combined. Pour the mixture into the prepared baking dish. Top evenly with the French fried onions.
05 -
Bake uncovered for 30 minutes or until the casserole is hot and bubbly with a golden brown topping.
# Notes:
01 -
This classic Thanksgiving side dish elevates traditional green bean casserole with bacon and Monterey Jack cheese for extra flavor.