Recipes and Cooking Smoky Green Bean Casserole 4.0 (19) This green bean casserole is by no means plain thanks to ingredients like smoked Gouda, whole grain mustard, and red pepper strips. To make ahead, chill the mixture for up to 24 hours before slow cooking. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 8, 2011 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Slow Cook Time: 4 hrs 30 mins Total Time: 4 hrs 50 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 ½ pound fresh or frozen thin green beans or haricots verts, trimmed and halved crosswise 6 cup sliced cremini or button mushrooms (16 ounces) 3 cloves garlic, minced 1 tablespoon olive oil 1 10.75 ounce can condensed cream of mushroom soup 1 cup shredded smoked Gouda cheese or cheddar cheese (4 ounces) ¼ cup milk 2 tablespoon whole grain mustard 1 cup roasted red sweet pepper strips 1 8 ounce can sliced water chestnuts, drained and coarsely chopped 1 2.8 ounce can french-fried onions Directions In a 4-quart Dutch oven cook green beans in lightly salted boiling water for 3 minutes. Drain beans and pour into a very large bowl of ice water. Drain again. Transfer to a very large bowl. In a large saucepan cook and stir mushrooms and garlic in hot oil over medium to medium-high heat until soft and beginning to brown. Stir in soup, cheese, milk, and mustard until combined. Add to bowl with beans. Add red pepper and water chestnuts. Toss to combine. Spoon half of the bean mixture into a 4-quart slow cooker. Top with half of the french-fried onions. Repeat layers. Cover and cook on low-heat setting for 4-1/2 to 5 hours or on high-heat setting for 2-1/4 to 2-1/2 hours. Make-Ahead Directions: Prepare as directed through Step 2. Cover; chill mixture for up to 24 hours. Continue as directed in Step 3. Print Nutrition Facts (per serving) 149 Calories 8g Fat 14g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 149 % Daily Value * Total Fat 8g 10% Saturated Fat 4g 20% Cholesterol 8mg 3% Sodium 437mg 19% Total Carbohydrate 14g 5% Total Sugars 2g Protein 5g Vitamin C 42.5mg 213% Calcium 101mg 8% Iron 1.3mg 7% Potassium 341mg 7% Folate, total 28.2mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.