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A delicious twist on the classic with fresh mushrooms and crisp slices of bacon.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

2 (9 oz.) pkgs. frozen cut green beans, thawed
10 slices bacon
10 small fresh mushrooms, chopped
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup half and half cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Directions

Preheat oven to 350 degrees.

Place the green beans into a 1-quart baking dish.

In a skillet, cook the bacon over medium high heat until nice and crisp. Remove from pan and drain on paper towels. Drain some of the grease from the pan, but leave enough to coat bottom.

Add the mushrooms, garlic powder and onion powder to the skillet. Cook; stirring constantly for 4 minutes.

Pour in the half and half cream and stir to mix the bacon drippings with the cream. Simmer about 5 minutes until slightly thick. Pour cream mixture over green beans.

Crumble the bacon over the top of casserole and sprinkle with Parmesan cheese. Season with salt and pepper.

=> Recipe for Green Bean Casserole: Green Bean and Corn Casserole

Corn, sour cream and crackers makes this casserole a flavor sensation.

3 (16 oz.) cans seasoned green beans, drained
1-1/2 cups frozen corn
1 cup sour cream
1 (10.75 oz.) can condensed cream of mushroom soup
4 ounces buttery round crackers
1/2 cup butter, melted
1-1/2 cups shredded Colby-Jack cheese

Directions

Preheat oven to 350 degrees.

Place the green beans and the corn into a 2-quart casserole dish; spread evenly to cover bottom of dish.

In a medium bowl, combine the sour cream and mushroom soup; mix well. Spread on top of the corn and beans. Sprinkle the shredded cheese on top.

In a small bowl, mix together the melted butter and cracker crumbs; sprinkle on top of casserole.

Bake for 15 to 20 minutes or until bubbly and the cheese is melted.

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