Sunday, October 25, 2020

Green Bean Casserole

Green Bean Casserole ... it's that classic quintessential holiday side dish we've all grown up with. 

I totally love this dish, but surprisingly I almost always only make it for the holidays. Maybe that's what keeps it so special to me? All I do know is it's not the holidays to me without this dish.

I love using fresh green beans with this dish because I think they provide more texture and flavor, but you can certainly use canned or frozen if you prefer. A homemade cream of mushroom soup and sauteed sliced button or cremini mushrooms elevates and enhances this simple Green Bean Casserole.

What do you need to make green bean casserole?

  • 4 cups blanched fresh cut green beans
  • 1/2 cup milk
  • soy sauce
  • black pepper
  • homemade cream of mushroom soup
  • button or cremini mushrooms (optional)
  • French fried onions

1 1/4 cups Homemade Condensed Cream of Mushroom Soup
4 cups cut green beans, blanched (I prefer fresh, but you can use canned or frozen)
1/2 cup milk
1 tsp soy sauce
Dash or two of black pepper
1 1/3 cup French fried onions
1 tbsp butter
*1 1/2 cups button or cremini mushrooms, divided (3/4 cups for the cream of mushroom soup and 3/4 cups sauteed for the casserole)

Preheat oven to 350 degrees. Spray a 1 1/2 quart baking dish with cooking spray. 

Prepare Homemade Condensed Cream of Mushroom Soup according to the recipe.

Blanch fresh green beans in boiling salted water for 5 minutes, drain. Sautee the remaining 3/4 cups mushrooms sliced in a small pan with 1 tbsp of butter until browned. Stir 1 1/4 cups soup, milk, soy sauce, black pepper, beans, 2/3 cup French fried onions and the sauteed mushrooms in a 1 1/2-quart casserole.

Bake for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture, and sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.


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