At the top of my shopping list for Thanksgiving are ingredients for green bean casserole. Have you ever thought out of the box and got creative with your green bean casserole? In this post, I share the original recipe and a few alternatives to spice up a traditional favorite.
Green Bean Casserole Recipe
The recipe below is my version which is a spin off of the traditional green bean casserole. I add a few extra ingredients to mine like sausage, fresh mushrooms and even sweet peppers from the garden when available. Scroll down to see how easy it is to grow your own green beans to be used during the Autumn season. This is the recipe you can enjoy in the summer after the bean harvest as well.
Inspired by the traditional green bean casserole recipe.
Green Bean Perfect For Casserole
Don’t ou just love fresh green beans with a chicken dinner and macaroni and cheese? YUMMY! These are easy to grow green beans that can be eaten fresh or preserved for Autumn meals.
One of the easiest things to grow all summer long is green beans. There are so many great varieties available today it is hard to pick a favorite. One of my favorites to grow is the Mascotte Bean. It is perfect in containers and planted directly into the ground. The Green Bean Casserole Recipe on this post is most commonly known as a Thanksgiving recipe but you can easily enjoy this year-round. Perhaps one of the most rewarding plants to grow because when you harvest it encourages new flowers. The flowers quickly grow into the tasty mascotte bean. If you are new or old to vegetable gardening you need to grow these seeds.
Look at those green beans in the image below! I have been growing these (and picking to eat) in my garden for years. I hope these images inspire you to try some next year. With varieties like Mascotte there really isn’t an excuse not to!
Green Bean Casserole
Course: SideCuisine: American8
servings7-10
minutes10
minutesIngredients
14 oz. of frozen or fresh long green beans
3 large slices of bacon
1 small sweet onion chopped
8 oz. sliced mushroom (baby bella variety )
1 can (10.5 oz) condensed cream of mushroom soup
1/4 cup of whole milk
- 1 container (2.8 oz) crispy fried onions (optional)
Directions
In large frying pan cook bacon. In about 5 minutes the bacon should be brown and can be pulled from pan. Leave grease in ban to sauté next 2 ingredients. If you don't want to use bacon you can add 1 tablespoon of olive oil.
Sautee onion for about 5 minutes before adding sliced mushroom. Continue to move the ingredients around in skillet but be sure not to burn.
Crumble the bacon and add to the onion sauté mix.
On medium heat slowly add the green beans tossing with the other ingredients for about 2-3 minutes
Add mushroom soup and milk and toss to coat well before adding to the casserole dish.
Bake the casserole with fried onions on top for about 15-20 minutes on 350*F
- Bacon crumbles mixed with fried onions on top is another option for topping.
- Be very careful to not let the skillet get dry while sauté (steps 2-4) You can add about 1/8 cup of water or chicken broth to keep the vegetables moist at all time.
Don’t Miss These Thanksgiving Recipes
November just maybe my favorite month as we put the outside garden to sleep and work on hydroponics and dome gardening here in Ohio. Below are a few of my favorite recipes for Thanksgiving celebrations you won’t want to miss!
Let’s Connect
I’d love to hear from you so be sure to send me a message on my contact page or comment in this blog post. Do you grow beans? You should! One of my favorite things to grow and share how with others so don’t be shy and connect with me.
Happy Growing a Garden You CAN EAT!
