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Green Bean And Potato Casserole

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  Cooked green beans 1 1⁄2 Cup (24 tbs), whole or cut (not julienned) (fresh or frozen (10-ounce package))
  Diced celery 1⁄4 Cup (4 tbs)
  Cooked white potatoes 1 Cup (16 tbs), diced
  Bacon slice 5 , fried crisp and crumbled into bits, divided, drippings reserved
  Onion 1 Small, chopped
  All purpose flour 4 1⁄2 Tablespoon
  Evaporated milk 1 Cup (16 tbs), undiluted
  Shredded cheddar cheese 1 Cup (16 tbs)
  Bread crumbs 1⁄3 Cup (5.33 tbs) (made from toasted seedless rye bread)

1. Heat oven to 350°. Combine the green beans, celery, potatoes, and 3 slices crumbled bacon in a casserole dish.
2. Saute the onion in the bacon drippings. When the onion has softened, add the flour and stir until smooth. Add the milk slowly and cook, stirring constantly, until thickened. Add the cheese and stir until melted.
3. Mix the sauce with the vegetables in the casserole. Sprinkle the top with the toasted rye bread crumbs and the remaining crumbled bacon. Bake for 30 minutes.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1347 Calories from Fat 543

% Daily Value*

Total Fat 62 g94.8%

Saturated Fat 37.8 g189.1%

Trans Fat 0 g

Cholesterol 203.9 mg68%

Sodium 1314 mg54.8%

Total Carbohydrates 136 g45.3%

Dietary Fiber 14.7 g58.8%

Sugars 34.6 g

Protein 61 g121.8%

Vitamin A 68% Vitamin C 62.6%

Calcium 168.5% Iron 83%

*Based on a 2000 Calorie diet

Green Bean And Potato Casserole Recipe