I'll never forget the first year I decided to make this "healthier" green bean casserole. My husband insisted that I also make the traditional one from the back of the French's Fried Onions can in case it didn't turn out. After trying both, my family agreed my version was way more flavorful, and now it's the only way we eat green bean casserole.
- 6 cup green beans
- 6 strip turkey bacon
- ½ cup, chopped onions
- 8 oz portabella mushrooms, sliced
- 3 cup low-sodium cream of mushroom soup, condensed
- 1 tbsp light soy sauce
- ½ tsp, ground black pepper
- 4 oz fried onions
- Preheat oven to 350 F.
- Steam green beans until vibrant green and tender (or microwave if using frozen microwave steamer bags). Set aside.
- Pan-fry bacon until browned and crispy (can use regular bacon instead of turkey bacon). Set aside to cool.
- Sauté onion and mushrooms with cooking spray until browned in spots. Set aside.
- Combine cream of mushroom soup, tamari sauce, and black pepper in a large mixing bowl.
- Add green beans, onions, and mushrooms. Stir until evenly coated with sauce.
- Empty green bean sauce mixture into a casserole pan, and bake for 30 minutes until bubbly and thoroughly heated.
- Top with crispy onions, and return to bake an additional five minutes until onions and golden brown. Serve hot.