With Thanksgiving coming up in the next two weeks, what each of my family members will be preparing has been the topic of many conversations. Side dishes are my FAVORITE part about any holiday or get together. Do not get me wrong, I love ham (I am the odd ball that prefers ham over turkey, insert eye rolls). However, I love trying different side dishes and tasting everyone’s different spin on some classics. This year I am preparing green bean casserole and decided to change it up by omitting the flour, cream of mushroom, and fried onions. I was not disappointed and was pleasantly surprised with how much I LOVED the Dijon Mustard in the casserole and the did not miss the cream of mushroom soup at all (thank you cream cheese).
I am not a huge pork rind fan, so I left them off of the top of the casserole. However, if you like the extra crunch, by all means add away :). Hope you enjoy!!
Green Bean Casserole
Preheat oven to 350 degrees.
Cook green beans to your liking. I used frozen, so I steamed them in the microwave. Dice yellow onion.
Saute with some olive oil (over medium heat) the bacon, mushrooms, onion, and garlic until onions are translucent (about 5 minutes). Add cooking white wine and saute for about one minute.
Add in softened cream cheese (break down to help it melt better). Slowly add in chicken broth and cook until slightly thickened. Whisk in Worcestershire sauce, Dijon mustard, salt and pepper.
Place green beans into a casserole dish. Mix in sauce mixture, top with cheese, and bake for 20 minutes.
If you like pork rinds, you can crush some and place them on top of the casserole as well :).