louisiana cowboy green bean casserole

How To Make louisiana cowboy green bean casserole

• 1

  Preheat oven to 350 degrees F.
• 2

  Coat the bottom and sides of a 1-quart casserole dish with cooking spray.
• 3

  Add 1 cup crushed barbecue potato chips and place thawed green beans on top.
• 4

  Fry the bacon in a medium saucepan over medium-high heat until brown and crispy. Remove to drain on paper towels. Drain off some of the grease and return the pan to the stove.
• 5

  Add the sliced mushrooms and sliced banana peppers to the grease in the saucepan and season with creole seasoning, garlic powder and black pepper. Cook and stir until tender, about 3 minutes.
• 6

  Reduced to low heat.
• 7

  In a medium bowl, combine heavy whipping cream, dry onion soup mix, cream cheese, creole mustard and barbecue sauce and whisk together until blended.
• 8

  Pour the mixture into the saucepan with the mushroom mixture and stir to scrape the bacon flavor from the bottom of the saucepan. Simmer until thickened slightly, about 5 minutes.
• 9

  Pour over the green bean mixture. Crumble the bacon over the top and sprinkle with shredded extra sharp cheddar cheese and remaining crushed barbecue potato chips.
• 10

  Bake for 20 minutes in the preheated oven until the sauce is bubbling and the top is toasted.
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