Fresh green bean casserole with bacon
The mung bean casserole is delicious, the classic side, plus bacon, it takes it to another level. We like this side for any holiday, but also for bacon lovers.
Roasted green beans, fried green beans and green bean buns are our favorite vegetable side dishes, but this fresh bacon and green bean casserole is king! It’s salty and delicious, and it’s always popular! !
Upgrading the classics
We like delicious mung bean casserole dishes, especially at festive dinners. It is really just a classic that we all like. The bacon and mung bean casserole is a fresh version, providing delicious flavors! ! ! !
Fresh green beans add a crisp and bright undertone. The bacon and fried onions are salty and fragrant, which takes this side to the next level! This is all for death.
This is our favorite new mung bean casserole. When serving, be sure to wipe the pot clean. Kids love to add bacon, and my husband thinks you can never eat too much fried onions!
Just mix and bake! !
Prepare. Preheat the oven to 350°F.
green beans. Boil green beans and bring a pot of water to a boil. After boiling, add the chopped green beans and cook for 6-7 minutes. flow away.
mix. Add the soup, milk, soy sauce, pepper, cooked beans, 2/3 c of onion, and most of the bacon (leave a little at the end) into a 1 1/2 quart casserole (8×10 pan) and stir.
bake. Bake without a lid for 25 minutes or until hot and bubbling. Stir the mixture, and then evenly sprinkle the remaining onion and bacon slices on top. Bake for another 5 minutes, until the onions are golden brown.
Tips + storage information
Canned green beans: I personally prefer to use fresh green beans, but you can replace them with 3 cans (14.5 ounces) of green beans. Be sure to drain them before mixing the casserole.
Boiled green beans: Pre-cook the green beans before assembling the casserole. However, don’t overcook them, or they will become too mushy.
- Bring a pot of water to a boil.
- Add mung beans.
- Boil fresh green beans for 2-3 minutes. Boil frozen green beans for 3-5 minutes.
- flow away
Make it tacky: Cheese can almost enhance the taste of every dish, and this casserole is no exception. You can mix 1 cup shredded cheese of your choice.
Shop Leftovers in the refrigerator can be stored for up to 3 days. Supportheating, Preheat the oven to 350 degrees. Cover with foil and bake for about 15 minutes per pound. If fried onions need to be crispier, roast them on low heat for 2-3 minutes.
in advance: Assemble the casserole up to 48 hours in advance. Do not add French fried onions until you are ready to roast. Cover the plate and store it in the refrigerator.
For more side dishes, try:
Course Side Dishes
Preparation time 15 minutes
30 minutes cooking time
Total time 45 minutes
Calories 144 kcal
Author Little Luna
- (1 can) 10.5 oz Campbell Soup Concentrated Cream of Mushroom Soup
- 1/2 c milk
- 1 teaspoon soy sauce
- 1 point black pepper
- 4 c green beans cut into 1-1.5 inch pieces
- 1 1/3 c French’s® French fried onions
- 3 slices bacon cooked and chopped
Preheat the oven to 350°F.
Boil green beans and bring a pot of water to a boil. After boiling, add the chopped green beans and cook for 6-7 minutes. flow away.
Add the soup, milk, soy sauce, pepper, cooked beans, 2/3 c of onion, and most of the bacon (leave a little at the end) into a 1 1/2 quart casserole (8×10 pan) and stir.
Bake without a lid for 25 minutes or until hot and bubbling. Stir the mixture and evenly sprinkle the remaining onion and bacon slices on top.
Bake for another 5 minutes, until the onions are golden brown.
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