Never Enough Green Bean Casserole

Recipe By Deb Dessaint
Rating
Published Apr 2nd
Never Enough Green Bean Casserole
Prep - Cook - Additional - Ready In -
Servings 6 servings Calories 204.4

This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years. People tasting it for the first time ALWAYS want the recipe!

Recipe Ingredients

  • 1 (10 ounce) can condensed cream of mushroom soup
  • 3 ounces processed cheese (i.e. Velveeta®), cubed
  • 1 tablespoon real bacon bits
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 2 (15 ounce) cans cut green beans, drained
  • 1 (2.8 ounce) can French-fried onions

Cooking Directions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren't getting too brown.

Nutrition Facts

  • Calories 204.4
  • Carbohydrate 15.6 g
  • Cholesterol 12 mg
  • Fat 13.3 g
  • Fiber 2.8 g
  • Protein 5.4 g
  • Saturated Fat 4.7 g
  • Sodium 1110.5 mg
  • Sugar 4.4 g

Chef's Notes

This recipe uses the submitter's substitution in place of a bacon cheese spread, as it is not widely available. If the bacon cheese spread is available, use 1 (5 ounce) jar in place of the processed cheese and bacon in this recipe.

Reviews

  1. Lainey Dru Dec 8, 2012 01:19 PM
    This is my go to recipe for all pitch-ins and family functions. I omit the bacon pieces to make it vegetarian. As seen in the italics at the bottom, the velveeta is a substitution and not in the original recipe. I use kraft old english cheese spread. It is in a little glass container that - Read more ...
  2. Deb Dessaint Feb 11, 2009 05:40 PM
    The original recipe called for a jar of Kraft Bacon cheese spread. It comes in a small, 5 oz. glass jar (with a metal pry-off lid). It also comes in other flavors. Old English is the one I use when I can't find the Bacon (as a last resort Velveeta-type)and add 1 to 2 T. - Read more ...
  3. KIMBER7373 Mar 30, 2008 05:06 PM
    I have been using this recipe since Nov of 2005 and I still think it is the best green bean casserole recipe. All of my friends and family now use this recipe as well. There are a couple of changes that I make. I use cheese whiz instead of the block processed cheese and I - Read more ...
  4. Amy Lynn Dec 28, 2006 07:10 PM
    This was not only delicious but versatile! We enjoyed the casserole on Christmas and then I added some more veggies chicken velveeta french fried onions and cream of chicken soup together to the leftovers topped it with a pie crust and had the BEST POT PIE ever. This was a HUGE hit on Christmas!
  5. PlainLaine Dec 2, 2006 12:27 AM
    I chose to do this in a crockpot over Thanksgiving, do to the oven being overused as it was. I doubled the recipe and used the kraft old english substitute, frozen greenbeans and no extra mushrooms (also sub cream of celery). I let cook about 4 hours on low. If doing in a crockpot, in - Read more ...
  6. Kristen Nov 26, 2006 03:14 PM
    Yum! This was my first Thanksgiving as hostess, and this recipe definitely helped me through it! I put it together the nigt before (all but the fried onions) and kept it in the fridge to make things easier the day of the big meal. I used Kraft Old English Cheese for the processed cheese, made - Read more ...
  7. grandma_beth Nov 12, 2006 04:43 AM
    This was a nice change from the usual green bean cassarole. I used frozen greenbeans like others have suggested and I really liked them better than the canned ones. I also used some fresh mushrooms instead of canned ones. My only dissappointment is that it was a little too cheezy for my tastes. I think - Read more ...
  8. SLOOPY1975 May 20, 2006 11:39 PM
    If I could give this 1000 stars, I would!!! This recipe is so fantastic. I made it differently, though... I didn't make mine in the oven, I made mine in the crock pot (a double batch fits well in a 3-quart cooker, if you have an army to feed! lol!) basically just mixing everything together - Read more ...
  9. david4ania Jan 7, 2006 10:01 PM
    Not much flavor. I did use french cut green beans which added a little visual to the recipe. I felt as if this recipe was lacking something. We all ate it but no one was blown away.
  10. Susan McKiniry Jan 4, 2006 05:19 PM
    This was pretty good! I loved the addition of the mushrooms and bacon but wasn't crazy about the velveeta cheese that I used - I would probably try another cheese the next time. Thanks!