Green Bean Casserole W/ Bacon Cheese & Mushrooms

Rose Mary Mogan


This was a Holiday creation that I made even better than it already was.

Not only did I use frozen green beans along with sweet red peppers, Broccoli & Squash, but I used cheddar Cheese combined with freshly grated parmesan. It is a Blue Ribbon winner with my family & friends, every since I made the first version a few years ago.

This time I combined 2 cheeses made one & a half times as much cheese sauce, & used half and half to give the sauce a much richer & creamier taste and texture.

This is by far my husbands very favorite Green Bean casserole. When you try it you will know why!


★★★★★ 2 votes

8 or more depending on portion sizes
10 Min
50 Min


  • 1 lb
    thin frozen green beans
  • 12 oz
    carribean frozen veggies(a blend of broccoli,squash, sweet red peppers and frozen green beans)
  • 1 lb
    fresh sliced mushrooms
  • 1 tsp
    dried thyme
  • 6 Tbsp
    butter( plus 1 1/2 tbs. olive oil)
  • 1/4 tsp
    kosher salt & black pepper
  • 4 Tbsp
    all purpose flour
  • 3/4 c
    real bacon bits
  • 1 medium
    red onion chopped
  • 3 c
    half & half
  • 1 c
    freshly shredded parmesan cheese
  • 1/2 c
    finely shredded cheddar cheese
  • 1 1/2 c
    french fried onion rings

How to Make Green Bean Casserole W/ Bacon Cheese & Mushrooms


  1. Once you make this recipe, you will never go back to the canned variety of green beans again. You will always find a way to MAKE THE TIME so you can make this recipe. IT IS THAT GOOD. My husband says no holiday is complete without this dish on the table.
  2. Preheat oven to 375 degrees F. Grease or spray a 9X13X2 inch casserole dish with non stick cooking spray and set aside till needed. Chop the red onions and set aside till needed.
  3. Blanch the frozen vegetables in a large skillet or pan of boiling salted water for about 3-4 minutes, until they are crisp tender. Then immediately drain & pour them into a large bowl of ice water. This step shocks the veggies and stops the cooking process.
  4. Melt 2 tablespoons of butter with 1 tablespoon of olive oil, add the chopped onions, minced garlic, sliced mushrooms, & thyme, & sauté until most of the liquid has evaporated from the mushrooms, then add salt and pepper. Add the green bean mixture and gently toss together. Then set to the side. Turn off the heat.
  5. In a medium size sauce pan melt the remaining butter over medium heat, then add the flour and stir to blend, then add all of the half and half, and stir with a wire whisk until flour is blended in, and mixture begins to thicken and is bubbly. Then cook about 1 additional minute longer.
  6. Stir in the parmesan & cheddar cheeses and stir until cheeses melts, and mixture coats the spoon. Add the bacon bits and stir to blend together
  7. Now add the cheese mixture to the vegetables, and stir until veggies are coated.
  8. Pour mixture into prepared casserole dish.
  9. Top with onion rings, and bake for about 25 minutes or until vegetables are hot and bubbly. Then remove from oven and serve while still warm.

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