Gouda, Bacon and Portabella Mushroom Green Bean Casserole

A different twist on Green Bean Casserole, this Gouda, Bacon and Portabella Casserole is cheesy, savory and delicious - it's our most requested Thanksgiving and potluck recipes dish!

Course Side Dish

Cuisine American

Keyword easy holiday recipes, easy side dishes

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 257kcal

Author Nicole Cook

Ingredients

3 strips bacon chopped
¼ cups onion chopped
2 cloves garlic minced
3 teaspoons butter
1 ½ cups gouda cheese shredded and divided
1 cups portabella mushrooms sliced
10.5 ounces condensed cream of mushroom soup
½ cups milk
58 ounces green beans we used Del Monte® Savory Green Beans with Mushrooms - this is the equivalent of 4 cans of green beans.
⅓ cups fried onions

Instructions

Preheat oven to 350 degrees.
Fry up the bacon until almost done. Drain on paper towels, and set aside.
In a skillet on the stove, melt butter over medium high heat. Toss in the garlic and mushrooms and stir to evenly coat the mushrooms with the butter. The mushrooms should be sizzling - cook for 1-2 minutes stirring frequently. Remove from pan and set aside.
Toss the chopped onions into the same skillet and cook until almost translucent.
In small sauce pan on the stove, heat the cream of mushroom soup over medium heat. Once hot, stir in 1 cup of shredded Gouda cheese until melted. Stir in the milk.
In a large bowl, combine the cream of mushroom mixture, the bacon, the onion and the mushrooms. Add the green beans with mushrooms and toss to coat.
Spoon mixture into a 9x13 baking dish.
Bake at 350 degrees for 25 minutes.
Remove from oven and sprinkle 1/2 cup of Gouda cheese and the fried onions on top.
Bake an additional 5 minutes until the Gouda cheese is melted.

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