Home > Carolina Shortcut Chef > Creole Green Bean Casserole

Creole Green Bean Casserole

November 17, 2009

A friend gave me the original recipe for this dish in 1982.  I have varied the ingredients some over the years.  For example, I have used frozen green beans instead of canned green beans.  If you want to use frozen beans, then substitute 2 -10 oz. packages of frozen green beans, and cook them according to directions, before adding to the other ingredients.

I have found that making this a day ahead works very well.  To me, the longer it is simmered on the stovetop, the more delightful the flavors.  I make it ahead so as to reduce the time I have to spend on task in the kitchen on Thanksgiving day.  I have found that by using a corningware type casserole dish,  I can put it directly on the stove and  let it simmer on a low setting for 30-45 minutes after taking it out of the fridge–and serve it in the same dish.

This also works well doubled, which is how I typically make it for a crowd.

Creole Green Bean Casserole


6 slices bacon, crisply fried
3/4 cup chopped yellow onion
1/2 cup chopped green pepper
2 tbsp flour
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dry mustard
1 – 14 1/2 oz can diced tomatoes
1 can 16 oz green beans


Brown the bacon til crispy in a large skillet.  Remove bacon; drain on paper towels. Drain bacon grease from skillet, reserving about 2 tablespoons in the skillet.  Add the onion and green pepper and saute til tender.  Remove from heat.

In a medium bowl, blend together the flour, sugar, Worcestershire sauce, salt, pepper and mustard.  Add to skillet, and warm on medium heat, mixing all ingredients well. Add the tomatoes, cook on medium high heat (lowering once mixture boils) and stir constantly, til well blended and thickened.  After mixture has thickened, add green beans, stir and lower heat; simmer for 30 minutes.

Transfer to casserole (or serving) dish.  Garnish with bacon, broken into pieces.  Serves 6 to 8.

Tip: This recipe works well served in a chafing dish.

©Carolina Shortcut Chef

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