Thanksgiving Green Beans Recipe

Thanksgiving Green Beans Recipe
Thanksgiving Green Beans Recipe photo by Taste of Home
Publisher Photo

Thanksgiving Green Beans Recipe

Be the first to add a review
Publisher Photo
Momma only made these green beans at Thanksgiving because at the time, the ingredients were out of her everyday budget. Her original recipe inside her recipe box had five stars drawn on it. I would have to agree—it's worth it to celebrate with all the fresh ingredients. —Marcia Shires, San Antonio, Texas
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 45 min. Bake: 10 min.

Ingredients

  • 2 cups (16 ounces) sour cream
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1 pound bacon strips, cut into 1-inch pieces
  • 2 pounds fresh green beans, cut into 1-1/2-inch pieces (6 cups)
  • 1 pound medium fresh mushrooms, quartered
  • 6 green onions, chopped
  • 1 cup slivered almonds, optional
  • 4 garlic cloves, minced
  • 2 cups onion and garlic salad croutons
  • 1-1/2 cups shredded Monterey Jack cheese

Directions

Preheat oven to 350°. In a small bowl, combine sour cream, sugar, salt and dill weed. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally.
Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain.
Remove bacon with a slotted spoon; drain on paper towels. Discard drippings, reserving 6 tablespoons in pan. Add mushrooms, onions and, if desired, almonds to drippings; cook and stir over medium heat 4-6 minutes or until mushrooms are tender. Add garlic; cook and stir 1 minute longer. Remove from heat; stir in beans, bacon and croutons. Stir in sour cream mixture. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheese. Bake 10-15 minutes or until cheese is melted. Yield: 16 servings (3/4 cup each).
Originally published as Thanksgiving Green Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p94

  • 2 cups (16 ounces) sour cream
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1 pound bacon strips, cut into 1-inch pieces
  • 2 pounds fresh green beans, cut into 1-1/2-inch pieces (6 cups)
  • 1 pound medium fresh mushrooms, quartered
  • 6 green onions, chopped
  • 1 cup slivered almonds, optional
  • 4 garlic cloves, minced
  • 2 cups onion and garlic salad croutons
  • 1-1/2 cups shredded Monterey Jack cheese
  1. Preheat oven to 350°. In a small bowl, combine sour cream, sugar, salt and dill weed. In a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally.
  2. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add beans in batches; cook, uncovered, 2-3 minutes or just until crisp-tender. Drain.
  3. Remove bacon with a slotted spoon; drain on paper towels. Discard drippings, reserving 6 tablespoons in pan. Add mushrooms, onions and, if desired, almonds to drippings; cook and stir over medium heat 4-6 minutes or until mushrooms are tender. Add garlic; cook and stir 1 minute longer. Remove from heat; stir in beans, bacon and croutons. Stir in sour cream mixture. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheese. Bake 10-15 minutes or until cheese is melted. Yield: 16 servings (3/4 cup each).
Originally published as Thanksgiving Green Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p94

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forThanksgiving Green Beans

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review