My Green Bean Casserole

Servings 6
Author Erica Schwarz


  • 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
  • milk
  • good pinch kosher salt
  • good pinch fresh cracked pepper
  • 3 oz French's fried onions


  1. Preheat oven to 350F.
  2. 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.
  3. In a medium skillet, heat the butter on high heat. Add the mushrooms and cook, tossing occasionally, until browned. Remove from the heat.
  4. 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.