Adding succulent mushrooms makes all the world of difference in this otherwise traditional Green Bean Casserole.
Thanksgiving is around the corner and everyone has their favorite green bean casserole. This is mine. Yes, I use cream of mushrooms soup. And French’s onions. I make zero apologies. Could I make my own cream sauce and fry my own onions – of course but am I going to on a busy holiday cooking day? Nope. I make this. I keep it easy and then add some perfectly browned mushrooms and leave the green beans long and sexy. Perfect as is.
For more detailed instruction on how to brown mushrooms, check out my article here.
My Green Bean Casserole
- 12 oz green beans ends trimmed
- 8 oz sliced baby portabella mushrooms
- 2 T unsalted butter
- 1 10-3/4 oz can condensed cream of mushroom soup, undiluted
- good pinch kosher salt
- good pinch fresh cracked pepper
- 3 oz French's fried onions
- Preheat oven to 350F.
- Bring a pot of water to a boil. Add the green beans and blanch 2 minutes. Transfer immediately to an ice bath to stop the cooking. Drain and set aside.
- In a medium skillet, heat the butter on high heat. Add the mushrooms and cook, tossing occasionally, until browned. Remove from the heat.
- In a large mixing bowl, combine the blanched green beans, mushrooms, soup, 1/2 a soup can full of milk (use the soup can to measure, fill half way with milk), salt, pepper, and half the fried onions. Transfer to a small casserole dish and bake 30 minutes. Top with the remaining fried onions, and bake 10 minutes more. Serves 6.