In following with my idea that bacon makes everything better, I decided to try a variation to green bean casserole that includes bacon.
Since my whole family would be eating it I wanted it to be less “creamy” and more green bean like so I made a modified version that also did not use mushroom soup since my youngest would be eating it and she hadn’t taken to mushrooms yet.
3 cans green beans
1 lb bacon cooked and chopped
1 can cream of celery soup
1/2 cup milk
1 1/2 cups fried onions
To start I precooked a whole package of bacon. Once it was cool I chopped it into smaller peices.
I then drained the green beans and mixed them with the cream of celery soup and milk. I added in the bacon peices and about 1/2 cup of the onions. I transferred it to the baking dish then topped it with the remaining onions.
I baked it at 350 for 40 minutes. The end result was amazing and such a hot that it was devoured so quickly I forgot to snap a photo of the end result. I at least remembered to take a photo of it on my plate.
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