Dolly Parton's Green Bean Casserole Recipe Is Unique Like She Was (5 Ingredients) Casseroles Budget Recipes High Fiber Recipes Southern Recipes Side Dishes Vegetables Holidays Cookbooks

Green beans casseroles are a must at holiday dinners, but they also are a wonderful side dish at any weeknight dinner. While most green bean casseroles are made with a creamy condensed soup like cream of mushroom, Dolly's isn't. Dolly Parton's green bean casserole recipe is as unique as the country singer legend was herself – and so yummy!

Photo credits (all photos): Donna John

"Years ago, a friend of ours shared this recipe, and we've used it ever since," says Dolly and Rachel in their cookbook Good Lookin' Cookin': A Year of Meals. "It's a unique take on a classic dish. It's the consommé that sets this apart, giving it a special taste and a richness that perfectly complements the sauteed mushrooms, not to mention the rest of the meal."

You only need five simple ingredients to make this simple, savory green bean casserole recipe. Here's what to grab from your pantry and fridge for this easy side dish recipe: bacon, canned whole green beans (read about the health benefits of green beans), a can of condensed beef consommé, fresh mushrooms (check out all the health benefits of mushrooms) and butter.

This rich baked green bean casserole would be delicious alongside your Easter ham, Thanksgiving turkey or Christmas prime rib, or as a side dish anytime with any protein. I served mine with a thick stuffed pork chop and a fresh salad to round things out.

I'm working my way through Dolly's cookbook, one recipe at a time. Next on the list is her rustic chicken and dumplings, so stay tuned!

Cuisine: American / Southern
Prep Time: 5 minutes
Marinating Time: 1 hour
Cook Time: 55 minutes
Total Time: 2 hours
Servings: 8

Ingredients

• 5 slices bacon
• 43.5 ounces (3 14.5-ounce cans) whole green beans, drained
• 10.5 ounces (1 can) condensed beef consommé
• 16 ounces (1 pint) fresh button mushrooms, washed, trimmed and sliced
• 1/2 cup (1 stick) butter

Here's how to make it: 

1. Put the drained green beans into a baking dish. (Dolly says a a 13x9-inch baking dish, but I used the same size as the photo in the cookbook.)
2. Pour the beef consommé over the beans. Do not add the water mentioned on the can. (Dolly covered the pan with foil and allows it to marinate for 1 hour. I only allowed it to marinade while I cooked the bacon and mushrooms. Honestly, I don't see how this would change the outcome of the recipe. Your call.)
3. Fry the bacon in a skillet over medium heat until crisp. (Dolly fries it whole than chops it, but I think it's easier to fry the bacon chopped.) Remove to a paper towel.
4. Melt the butter in the skillet over medium-high heat. (Dolly does not mention if she leaves the bacon grease in the pan. I'm southern, and we do not waste bacon grease, so I left it in the pan.) Add the mushrooms.
5. Cook until the mushrooms are softened and golden, about 4 to 5 minutes.
6. Pour the butter and mushrooms into the dish with the green beans.
7. Bake, uncovered, in a preheated 350-degree F oven for 45 minutes.
8. Top with the bacon.
9. Serve.
10. Store any leftovers covered or in an airtight container in the fridge. Reheat in the microwave.

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