Minutes Prep time: 20
Minutes Total time: 40
Servings: 10
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
2 bags (10.8 oz each) Birds Eye® Steamfresh Whole Green Beans
4 slices bacon, chopped
1 cup finely chopped fresh mushrooms
1/2 cup onion
1/4 cup all-purpose flour
1 cup reduced-sodium chicken broth
3/4 cup whole milk
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup French fried onions
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 49 mg | 5% |
| Carbohydrate | 11 g | 4% |
| Cholesterol | 10 mg | 3% |
| Total Fat | 7 g | 10% |
| Iron | 1 mg | 5% |
| Calories | 120 kcal | 6% |
| Sodium | 512 mg | 21% |
| Protein | 5 g | 10% |
| Saturated Fat | 3 g | 13% |
| Sugars | 3 g | 0 |
| Vitamin C | 3 mg | 5% |
Preheat oven to 400°F. Spray 2-quart baking dish with cooking spray. Microwave green beans according to package directions, cooking one bag at a time.
Heat a large nonstick skillet over medium heat. Cook bacon until crispy, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. You should have about 1/4-cup bacon drippings left in the pan.
Add mushrooms and onions to pan with bacon drippings and cook until tender, about 5 minutes, stirring occasionally. Stir in flour and cook 1 minute. Stir in chicken broth, milk, salt, and pepper; bring to a boil. Cook until thickened, about 3 minutes.
Stir cooked green beans into sauce. Pour into baking dish. Bake 15 minutes. Sprinkle bacon and onions over creamy green bean casserole and continue baking 3 to 5 minutes, until crispy and golden brown.
To make your own crispy onions, thinly slice one large sweet onion and toss with 3 tablespoons all-purpose flour and 1/2-teaspoon salt. Stir in 2 tablespoons vegetable oil. Spread on baking sheet and bake at 400° for about 25 minutes, stirring twice during baking, until the onions are crispy and browned.
Creamy Green Bean Casserole
