Sick of green bean casserole that uses canned cream of mushroom soup?
Want a Real Food version instead?
My family enjoys this recipe throughout the year — especially during the holiday season!
It commonly makes an appearance at both Thanksgiving and Christmas.
I've come to prefer the simplicity of just the beans tossed with the onion mixture — no canned mystery soups necessary.
Green Beans with Bacon & Mushrooms
My family enjoys this recipe throughout the year — especially during the holiday season! Serves 4 to 6.
Lightly steam green beans to your desired doneness. Set aside but keep warm.
In a large, heavy saucepan over low heat, cook the bacon.
When some of the fat has rendered, add the onions or shallots.
Cook until the bacon is slightly crispy and onions are transparent.
Remove and set aside, leaving the drippings in the pan.
Add mushrooms and cook until soft.
Return the onions and bacon to the pan, add the green beans, the vinegar, and toss to combine. Adjust seasoning to taste.
Tips for Best Flavor:
- Use fresh green beans if at all possible. If you can't get fresh, frozen haricots verts are often available.
- While onions are wonderful, shallots are even better. Chop coarsely and cook them slowly with the bacon. The aroma is heavenly!
- Experiment with the mushrooms! The original recipe calls for white button mushrooms, but feel free to use a different variety or combination of several varieties.
Are green beans in some form a tradition in your holiday meals? How do you serve green beans?
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