Go Back
My Green Bean Casserole

My Green Bean Casserole

Erica Schwarz
No ratings yet
Servings 6


  • 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


  • 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.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Tried this recipe?Leave a comment below and let me know!