I love traditional green bean casserole. But I’ve got two problems with the recipe. My better half won’t eat mushrooms, and I don’t like using canned soup as an ingredient. My heart is a purist, meaning only eating whole foods that are unadulterated, but at my head is Drive-Thru-Sue who wants meals to come fast and easy! These are trim healthy mama lingo to describe our cooking and eating tendencies. Being that I’m stuck somewhere in between, I look for easy recipes made with real ingredients. Like this one!
1 bag (16oz) frozen green beans
4 ounces 1/3 less fat cream cheese – softened
1/2 cup half and half
1/2 cup bacon bits
1/4 cup grated Parmesan cheese
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp Black pepper
1/2 cup shredded mozzarella cheese or cheddar cheese!
Soften the cream cheese, and stir in the spices, grated Parmesan and half and half until smooth.
Stir in the beans and bacon bits and coat in the mixture.
Pour the coated beans into a lightly greased 8×8 dish and bake on 375 for 40 minutes.
Top with shredded mozzarella or cheddar and bake another 10-15 minutes until melted and bubbly. Pictured here is mozzarella- I made this for Thanksgiving with Cheddar and it was such a hit!