Green Bean Casserole with Mushrooms & Bacon

What’s Thanksgiving without green bean casserole?! For several years now, this classic dish has been my responsibility. I’ve introduced my family to a new version of this holiday staple and have received rave reviews! (Don’t worry, I’m sure to make a separate batch of the classic Campbell’s recipe to appease those resistant to change) This recipe (adapted from Cooking Light) uses fresh green beans and is less creamy than the classic casserole thanks to a wine sauce. I decided to add bacon to give this dish some extra loving!

Green Bean Casserole with Mushrooms and Bacon

  • 1.5 lbs green beans, trimmed and halved crosswise
  • 2 tbsp olive oil
  • 3 cups chopped sweet onion
  • 4 strips of bacon, chopped into pieces
  • 1 tsp chopped fresh thyme
  • 8 oz shiitake mushrooms, stemmed and sliced
  • 1 (8oz package) sliced mushrooms
  • 1/3 cup Madeira wine or dry sherry
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 3 tbsp all purpose flour
  • 1 cup fat free, low sodium chicken broth
  • 1 cup canned fried onions (I used the whole container of French’s fried onions)
  • 1/2 cup grated Parmesan cheese

Preheat oven to 425 F. Place beans into a large pot of boiling water and cook for 4 minutes. Drain and rinse with cold water. Place beans in a large bowl and set aside. Heat a large skillet over medium-high heat. Add oil to the pan, swirl to coat. Add onion, thyme, and bacon, saute for 4 minutes or until onion is tender and bacon is cooked, stirring occasionally. Drain fat from pan. Add mushrooms and saute for 10 minutes or until liquid almost evaporates, stirring frequently. Stir in wine, salt, and pepper, cook 2 minutes or until liquid almost evaporates. Stir in flour, cook for 1 minute and stir constantly. Gradually add the chicken broth and bring to a boil. Cook for about 1 minute or until thick. Add green beans to the mushroom mixture and toss well. Place the green bean/mushroom mixture into a 2-quart glass or ceramic baking dish. Combine the fried onions and cheese in a small bowl and sprinkle on top of the green bean mixture. Bake at 425 F for 17 minutes or until top is lightly browned. (keep an eye on it so the top doesn’t burn!) IMG_0417

Green Bean Casserole with Madiera Mushrooms: Tara Tested, Family Approved! This dish was a hit with my family! I actually made it for Thanksgiving last year (but without the bacon) and my Uncle Bob raved about it – thus it made a repeat appearance. I like how this casserole isn’t as creamy and dense as the original recipe and boasts some extra good-for-you veggies! You don’t have to wait until next year to try this recipe, it would make a great side dish for any holiday meal.

Nutritional Information* (per serving) Makes 8 servings Calories: 289 Total fat: 17 g Saturated fat: 6 g Sodium: 471 mg Carbohydrate: 25 g Dietary fiber: 4 g Sugar: 6 g Protein: 7 g *calculated using myfitnesspal


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