This is what we call green bean casserole in my house. It’s not the typical cream of mushroom soup with some sort of crunchy topping. Oh no. This is MUCH better.
Ingredients:
1 onion (I use sweet, use whatever you like)
1 package of mushrooms (white or baby bella)
1 16oz. package of bacon
1lb or so of fresh green beans
chicken stock
Directions:
1. Clean the green beans.
2. Chop the onion.
3. Clean and cut mushrooms. I use the baby mushrooms, so I only half or sometimes quarter them.
4. Cut bacon into pieces. I use uncured nitrate free due to my migraines. Nitrates and MSG are triggers for me.
5. Boil green beans in chicken stock for about 10 minutes after the stock boils, or until desired doneness. I prefer a crunchier bean. If you like them more done, leave them in longer.
6. Render the bacon.
7. Drain beans and bacon (save the bacon fat in the pan).
8. Saute onions in bacon fat until clear (if there’s too much fat, feel free to drain some).
9. Add mushrooms. Saute about 5 minutes or so.
10. Add in bacon and beans. Cook to combine. This is one of those dishes that the longer it cooks the better it gets. I like it better the next day.
Total time: approx. 30 min.
About Amanda
New follower here! HOOAH from one household 6 to another…. Wow… That green bean casserole looks divine! What a cute blog you have here…. Can’t wait to do some more exploring…
– OliviaBlueMusic.com
so….there’s no possible way this could be bad. I mean *drool*
Yummy! Good way to use those summer garden veggies – added this to my Pinterest wall!
That looks so good! I want some right now. I needed additional side ideas for the summer, so thanks a bunch!
Simple and delicious with few ingredients! Who can’t need more of those recipes – this is a must try
Thanks for sharing