If you're looking for an outside-the-can way to do green beans this holiday season, consider this recipe that was a hit here!
1.5 lb. trimmed green beans, briefly steamed (or about 4 canned pints)
1/2 c. chicken broth (or water)
8 slices bacon, cut into small pieces
1 lb. sliced mushrooms (I used 1/2 baby portobellos/ 1/2 buttons)
2 cloves garlic, minced
up to 3 Tbs. butter
3 Tbs. flour
2 c. half-and-half
2 tsp. fresh rosemary or 1/2 tsp. dried
1 tsp. salt
1/2 tsp. black pepper
In a large skillet (cast iron works well), cook bacon until crisp. Fish bacon out and transfer to paper towel; crumble. Set aside.
Pour all but 1 Tbs. of grease into a separate saucepan and set aside. Add mushrooms to cast iron and cook until softened. Add garlic and stir a minute more. Combine with green beans.
For sauce, add enough butter to the saucepan so that the bacon drippings and butter together will equal about 3 Tbs. Melt butter then whisk in flour; cook about 2 minutes. Slowly whisk in broth and half-and-half. Cook and stir on medium heat until thickened. Stir in rosemary, salt, and pepper.
If you plan to serve the dish tomorrow, store bacon, green bean mixture, and sauce in separate covered containers in the fridge.
If you're ready to serve today, preheat oven to 375 degrees. Combine green bean mixture with sauce and pour into an oiled baking dish. Bake for 30-45 minutes or until bubbly. Top with bacon and bake 5 more minutes.