Bacon EVOO and Taggiasca EVOO Green Bean Casserole
Move over Campbell’s condensed cream of mushroom soup because we have a recipe that is so much more flavorful and better for our health! Don’t worry it does not take a lot of prep work to make and we promise that it will not disappoint!
Onion Topping
  • 1/2 sweet onion, thinly sliced
  • 1/2cup flour
  • 2tbsp Taggiasca EVOO[BUY NOW]
  • 2tbsp Quail and Olive Butter oil[BUY NOW]
  • salt to taste
Bacon EVOO and Taggiasca EVOO Green Bean Casserole
  • 2lbs green beans; trimmed, cut in half and steamed ( 8-10 minutes until tender)
  • 4tbsp Vegan Bacon oil[BUY NOW]
  • 4tbsp Taggiasca EVOO[BUY NOW]
  • 8 ounces chopped mushrooms
  • 2cloves minced garlic
  • 4tbsp flour
  • 1/2tsp Salt
  • pepper
  • 2-1/2cup milk
  • 1tbsp Pacific Spice[BUY NOW]
Onion Topping
  1. Carefully separate onion slices and dredge in flour. Shake off excess.
  2. Melt butter and add Taggiasca in saute pan over medium heat.
  3. Add onions and cook until golden brown ( about 1-2 minutes) then flip over and cook the other side.
  4. Transfer onions to a paper towel lined plate.
  5. Serve on top of casserole.
Bacon EVOO and Taggiasca EVOO Green Bean Casserole
  1. Preheat oven to 350°
  2. In a large saute pan over medium heat, add Bacon EVOO and Taggiasca EVOO.
  3. Add mushrooms and garlic and cook for about 2-3 minutes.
  4. Sprinkle in the flour and stir vigorously for 1-2 minutes, stir in the salt and pepper.
  5. Carefully whisk milk and Pacific Spice make sure you scrape the pan to get some of the brown bits off the bottom of the pan.
  6. Bring to a light boil, whisk and cook until the sauce thickens ( like the consistency of a thick soup) about 4 minutes.
  7. Mix the sauce with the green beans in a a casserole dish and toss to combine.
  8. Bake in oven until bubbly, about 15-20 minutes.
  9. Top with French Fried Onions & enjoy!