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Green Bean Casserole

Jenny from Birmingham, Alabama does not know how to make a classic green bean casserole with a twist.


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  • 1 Yellow Onion peeled and chopped
  • 1 1/2 lbs Fresh green beans, picked over and trimmed
  • 1/2 lb Crimini mushrooms, sliced
  • 5 Slices Chopped bacon
  • 1 1/2 cups milk
  • 3 T Flour
  • 1/2 Cup heavy cream
  • 1 Tsp kosher salt
  • 1/2 Tsp fresh ground pepper
  • 1 Tbs fresh thyme
  • 2 ounces butter
  • 1 Tablespoons minced garlic
  • 1/2 Cup Italian Bread crumbs or Panco
  • 1/2 Grated Parmesan cheese
  • 2 Tbs olive oil

Procedure: In large skillet saute bacon and onion until translucent. Set aside to drain on paper towels. Clean pan and heat 1 ounce butter. Saute mushrooms and garlic. Saute until cooked thru. Remove mushrooms and place in large bowl. Add bacon and onion. In skillet add remaining butter and flour. Stir to make a roux. Add milk and bring to a boil. Stir to thicken. Add salt, pepper, and thyme. Add cream and stir to blend. Pour over green bean mixture and season to taste. Place in baking dish. Mix bread crumbs with cheese. Top casserole with seasoned bread crumbs and drizzle with olive oil. Cover and bake at 375 degrees for 45 minutes.

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