Ingredients and Weight:
- 400g green beans, trimmed and halved
- 2 tbsp olive oil
- 1 can (10 oz) cream of mushroom soup
- 1/2 cup chopped cooked bacon
- 1/2 cup shredded Cheddar cheese
- 1/4 cup chopped fresh parsley (optional)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large pot of boiling water, blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and set aside.
- In a medium bowl, combine the cream of mushroom soup and olive oil. Mix well.
- In a baking dish, arrange the green beans in an even layer. Pour the mushroom soup mixture over the beans.
- Top with the chopped cooked bacon, Cheddar cheese, and fresh parsley (if using).
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes until bubbling and lightly browned on top.
- Serve hot.
Nutritional Information:
(Per serving, assuming 8 servings total)
- Calories: 250
- Fat: 16g
- Carbohydrates: 18g
- Protein: 8g
Dish Characteristics:
- This dish is a classic American side dish that pairs well with various meats and poultry.
- The combination of green beans, creamy mushroom soup, and crispy bacon creates a flavorful and satisfying dish.
- It's easy to make ahead and can be prepared in advance, making it suitable for gatherings or busy weekdays.
User Comments:
- "This dish was so easy to make and tasted great! My family loved it."
- "A perfect side dish for a holiday meal. The combination of flavors was outstanding."
- "I made this dish for a potluck and it was a hit! Everyone loved the creamy sauce and crispy bacon."
Special Precautions and Tips:
- Be sure to use fresh green beans for best results. If using frozen beans, follow package instructions for cooking time.
- Adjust the seasoning according to taste, adding more salt or pepper if needed.
- This dish can be made ahead of time and reheated before serving, which makes it great for busy gatherings or meals.
