With Easter just around the corner, it’s time to start putting together a special holiday menu. Growing up, my family always enjoyed a traditional green bean casserole, but as I’ve grown, I’ve experimented a bit to try different flavors. Over the years, my most popular version has come to include bacon and portobello mushrooms. It still has the sentimental feel of the traditional casserole, but the new flavors add a savory twist.
This Green Bean and Portobello Casserole pairs well with turkey, ham, or even prime rib. Add some mashed potatoes and you’ll have a meal fit for a queen!
Green Bean and Portobello Casserole
4 slices bacon
1/4 cup olive oil
1 lb. baby portobello mushrooms, sliced
1/2 medium onion, chopped
3 cloves garlic, finely chopped
1/2 cup slivered almonds
1 (10.75 oz) can Cream of Mushroom soup
3/4 tsp. seasoned salt
1/3 tsp. white pepper
2 (15.5 oz) cans green beans, drained
1 cup cheddar cheese, shredded
Preheat your oven to 375 degrees.
Brown the bacon in a pan and set it aside.
Add olive oil to your skillet and warm over medium heat.
When hot, add mushrooms and onion.
After the mushrooms and onion have started to soften, add garlic to the pan and cook for several minutes.
Add the soup and almonds and bring to a boil.
Add salt and pepper and crumble in the bacon.
Stir in the green beans and transfer the mixture to a baking dish.
Bake uncovered for 30 minutes.
**If you want to make this recipe with lower fat, calories, and sodium, consider substituting low sodium cream of mushroom soup, the low- to -no salt green beans, and reduced-fat cheese.
If you’re hosting brunch and want to include a fun cocktail with your meal, this tasty beverage is sure to please even the most discerning palette. Here’s another fun twist on a classic recipe. Salute!
Champagne or Prosecco
Coat the rim of your glass with sugar.
Add a scoop of pomegranate seeds to your glass.
Add champagne/prosecco and pomegranate juice to taste.