In large skillet saute bacon and onion until translucent. Set aside to drain on paper towels. Clean pan and heat 3 T butter. Saute mushrooms and garlic. Saute until cooked thru. Steam green beans until crisp tender and immediately remove from heat. Place in ice water bath to stop cooking. 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 350 degrees for 45 minutes.
A lower calorie version of this recipe can be made by substituting milk with 1 or 2% milk and cream with fat free half and half. I Imperial Light cubed margarine in my dishes to cut down fat. You can also try using turkey or vegetarian bacon if the re
This recipe has been added to the following public cookbooks:
Don,
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | toadtree44
11/29/08 08:25 PM | Not Your Mother's Green Bean CasseroleAbsolutely delicious! Everyone loved this at Thanksgiving. Mary C. |
| ★ ★ ★ ★ ★ | JennyPK
04/28/08 02:39 PM | This is a very nice alternative to traditional green bean casserolesI make this in the fall and winter, usually when I have turkey, roasted chicken or even baked ham. My guests enjoy it and many have asked for the recipe. Bon Appetit! |
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