Green Bean Casserole Stuffed Mushrooms

Liz Owen Recipe

By Liz Owen Lizzy3366

My daughter loves Stuffed Mushrooms and Greenbean Casserole. This is the best of both.


Recipe Rating:
 7 Ratings
Serves:
Makes 2 1/2 Dozen
Prep Time:
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a delicious and different app!   The perfect tasty twist to a holiday classic... LOVE!

Ingredients

3 slice
bacon strips, diced
1 Tbsp
butter
1/4 c
onion, diced
1 can(s)
cooked drained, diced green beans
1/4 c
canned condensed cream of onion soup
3/4 c
shredded cheddar cheese
1/4 c
half-and-half
1/4 c
sour cream
1/2 tsp
salt
1/2 tsp
pepper
30
whole baby portobello mushrooms
cooking spray
2.8 oz
can of french-fried onions

Directions

1
Preheat oven to 425 degrees. Coat a 13-x-9-x-2-inch baking dish with Cooking Spray.
2
In a small skillet, cook diced bacon over medium heat until crisp, add butter, melt over medium heat. Add onion and cook until tender. Remove from heat and set aside to cool.
3
In a large bowl, combine drained, diced green beans, soup, ½ Cup of cheese, half-and-half, sour cream, salt, pepper, and reserved cooked bacon and onion. Stir to combine.
4
Remove stems from Mushrooms, discard stems. Spritz Mushroom caps with cooking spray. Place Mushrooms Stem side down in baking dish and bake for 10 minutes turning them once after 5 minutes.
5
Drain liquid from caps. Fill with green bean mixture. Top with cheese and Fried Onions. Bake 8-10 minutes longer or until mushrooms are tender and filling is heated through. Serve warm. Enjoy!!