Green Bean Casserole 2.0

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Green Bean Casserole 2.0

Green Bean Casserole 2.0 is a Full Meal

I was one of those people that made green bean casserole just once a year for Thanksgiving. Then I found Fresh Gourmet Crispy Red Peppers, the inspiration hit me. Green Bean Casserole 2.0 is a meal in a pan, complete with everything you need. Green and wax beans and shredded rotisserie chicken make the base of this fantastic casserole. A homemade creamy mushroom soup adds a bit of flavor as well as a great sauce. I topped the whole thing with not only the crispy red peppers, but French’s cheddar onions and crispy bacon. This was seriously the best Green Bean Casserole 2.0 I’ve ever made.

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Fresh Ingredients in Green Bean Casserole 2.0

Green Bean Casserole 2.0 is amazing in part because all of the ingredients are fresh, not from a can, with the exception of the crispies on top. Even the sauce is made from scratch. (And it’s not hard!) I started with fresh green and wax beans, because they are in season and were on sale. I used a rotisserie chicken, although you could use leftover chicken if you have some. The sauce was made from the bacon drippings and butter, flour, and a bit of milk, thickened to a perfect consistency. The mushrooms were all plain white ones, but you could use any mixture that you like. I sauteed them in the bacon drippings before making the sauce, which added a ton of flavor. With the sauce, mushrooms, beans, and chicken mixed up, the pan was sealed with some foil and baked until bubbly. Then the foil was removed and the onions, red peppers, and bacon were sprinkled over the top and Green Bean Casserole 2.0 was baked another 5 minutes to perfection.

Green Bean Casserole 2.0

Green Bean Casserole 2.0


  • 1.5 lbs green and wax beans, ends snapped
  • 1 rotisserie chicken, shredded, bones and skin discarded
  • 12 oz bacon, cooked crisp and drippings reserved
  • 1.5 lbs mushrooms, diced
  • 3 T butter
  • 4 T flour or potato starch
  • 4 C milk
  • ½ pkg crispy red peppers
  • ½ pkg French’s cheddar onions


  1. Heat oven to 400°F.
  2. Place the beans in the bottom of a 9x13 inch pan. Top with the shredded chicken. Set aside.
  3. In a saute pan, place the bacon drippings. Heat over medium heat and add the mushrooms. Saute until the mushrooms start to soften and brown.
  4. Add the butter and melt.
  5. Sprinkle the flour over the mushrooms and stir, cooking for 1 minute.
  6. Slowly add the milk and stir constantly until mixture is thickened.
  7. Pour the mushroom sauce over the chicken and beans.
  8. Cover with foil and bake 30 minutes, until bubbly and the beans are crisp-soft.
  9. Remove foil and sprinkle with the peppers, onions, and bacon.
  10. Bake uncovered for 5 minutes to crisp and warm the topping.
  11. Serve hot.

Making Green Bean Casserole 2.0 Ahead

If you like to make dishes ahead of time so all you need to do is bake it, Green Bean Casserole 2.0 is perfect. Make it up to a day ahead and refrigerate it without the toppings. When you are ready to bake it, leave it in an extra 5 minutes or so to make sure it’s heated through and cooked as needed. Add the toppings and you’ll have a quick dinner in about 40 minutes! Green Bean Casserole 2.0 will become a favorite and the old standby version will be history!

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