Monday, December 21, 2009

Bonnie's Green Bean Casserole

I took my Green Bean Casserole to our first Christmas celebration last night and it was once again enjoyed by all. So I thought I'd finally get around to sharing the recipe with everyone!

Bonnie’s Green Bean Casserole

28-30 oz canned green beans, drained
½ medium onion, diced
2 stalks celery, diced small
2 Tbs butter or bacon drippings
¼ cup heavy cream
¼ cup mayonnaise
1 cup cheese, shredded
¾ tsp salt
½ tsp pepper
½ tsp garlic powder
½ lb bacon (optional)

1. preheat oven to 350° F
2. cook bacon until crispy, remove to paper towel to cool then crumble
3. melt butter in pan (or use bacon drippings), sauté celery - when celery begins to get soft, add onions and sauté until very, very soft. I do this in a pan set to LOW and use a lid to keep the moisture in. It takes a while for the celery to break down but is best when the celery is not crunchy.
4. mix mayonnaise and cream in large bowl
5. add seasonings and stir to mix
6. add remaining ingredients and toss to distribute sauce
7. pour into casserole dish
8. bake uncovered 30 minutes or until bubbly around the edges (if it is browning too much for your taste, cover with foil or casserole lid)

For a crowd or potluck – I make a double batch and bake it in a 9x13 pan. Here is the doubled ingredient list:

56-60 oz canned green beans, drained
1 medium onion, diced
4 stalks celery, diced small
4 Tbs butter or bacon drippings
½ cup heavy cream
½ cup mayonnaise
2 cup cheese, shredded
1 ½ tsp salt
1 tsp pepper
1 tsp garlic powder
1 lb bacon

Inspired by this recipe: Low Carb Green Bean Casserole by Mercy on RecipeZaar


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