Instead of pumpkin pie for your Thanksgiving meal, create this autumn pumpkin cheesecake for something a little bit different and quite delicious.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (16 ounce) package frozen whole green beans, thawed
- 4 slices bacon
- ½ medium onion, chopped
- ½ red bell pepper, seeded and diced
- ¼ cup dry white wine or vermouth
- ¼ cup milk
- 2 tablespoons butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 tablespoon soy sauce
- salt and pepper to taste
- ½ cup shredded mozzarella cheese
- ½ cup canned French fried onions
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.
- Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9×13 inch baking dish. Sprinkle with French fried onions.
- Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 654 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I have been using this recipe to make this every Thanksgiving for several years now. It is always a hit!
I like it very much. Made it once before, but didnt follow recipe. This time, the only things I changed were things not in the house. I used a green bell pepper because I didn’t have red. I think the red would look more colorful. Discovered out of soy sauce, so I substituted Dale’s Steak seasoning, which has much soy sauce in it plus ginger and paprika. I tasted after adding this to the sauce, and it went from bland to huge wow. I saw in comments some left the soy out. Big mistake I believe. I found I had vermouth, so I put into it as recipe called for. I had a half a brick of creme cheese leftover, so added it to the recipe. Yummy. Last year at Christmas, everyone loved this dish. So, repeat it, followed it closer to directions, and I am sure there will be none left over.
This recipe has been posted for many years, so it may not get a lot of current views. But hands down, this is one of the absolute best green bean casseroles out there.
This was def the best green bean casserole that I’ve ever made. I had to use real bacon bits instead of bacon since we are budgeting lately. I also added in some mushrooms. Zero leftovers!
I decided to use this recipe as it only had a few more ingredients than what I normally use. I followed the directions, with the exception of the white wine. I didn’t have any but have sherry instead. I made this for Thanksgiving and everyone raved about it! even my father who has never been a huge fan of green bean casserole made sure there was a big tupperware full before I left.
Love the addition that the wine and bacon adds to green bean casserole.
A nice step up to the usual easy dump can casserole.
I made it before and everyone loved it. I am making it for Thanksgiving. I added some fresh mushrooms and didn’t change anything, I double the Recipe so I double the ingredients. Love love ?? this
I made this and it was a big hit! Instead of using a can of mushroom soup, I used sour cream and a can of mushrooms. Delish!
This is the best green bean casserole I have ever had. I made it as written with the only exception being I use 3 cans of cut green beans instead of frozen I have always found other green bean casseroles rather boring. Not this one. My grandson who isn’t a vegetable eater went back for thirds. Definitely a keeper.
We make this every year for Thanksgiving. I use lite soy sauce, but the amount called for in recipe. I don’t normally like green bean casserole, but this one I can eat.
my son-in-law, in the restaurant business and knows food, claimed this was the best green bean casserole he had ever tasted. i thought it was pretty good myself.
Fantastic! Didn’t change a thing!
Too salty. May decrease soy sauce to 1 T. Also has a lot of excess moisture, probably from using frozen green beans.
I make this recipe every year for thanksgiving and christmas. I have tweaked it a bit, i put in more bacon and alot more mozzerella. Mine comes out pretty cheesey. So delicious.
Excellent recipe. Tastes great and easy to prepare. I took it to the church potluck and everyone loved it. I left out the onions and doubled the soy sauce.
Followed recipe to a T for thanksgiving dinner. Family loved it!
This was a little more labor intensive than the standard recipe, but sooooo worth it! I didn’t have fresh red peppers so I added some diced roasted red peppers, and I used Merlot instead of white wine since that’s what I had on hand. I trippled the recipe for a neighborhood party and it was all gone!
I added some chopped mushrooms, that’s it. Everyone loved it. This is now my regular dish on the holidays.
My favorite green bean casserole. This recipe is the best!!!
Loved this dish!