The Ultimate Green Bean Casserole
The combination of creamy mushroom soup, crispy fried onions, and tender green beans is simply irresistible. This dish is the perfect complement to Thanksgiving turkey, pork roast, or tri-tip.
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Ingredients
- 2 10.8 oz bags of frozen whole petite Green Beans OR 2 Lbs. of fresh green beans, trimmed
- 3 T of unsalted butter
- 8 oz of cremini mushrooms diced
- 4-5 garlic cloves minced or pressed
- 1 C of Whole Milk
- 2 cans of Campbell’s cream of mushroom soup
- 1/2 T Worcestershire Sauce
- 1/2 T of soy sauce
- 1 can of French’s Crispy Fried Onions
Instructions
- Preheat oven to 350 F.
- Steam the green beans: Cook frozen green beans according to package directions
- Heat the butter or oil in a large skillet over medium-high heat. Once heated, add the diced mushrooms and cook for 5-10 minutes, or until the mushrooms are golden brown. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- In the casserole dish, combine the soup, whole milk, black pepper, soy sauce, Worcestershire sauce, and ½ of the crispy fried onions.
- Toss in the green beans and mix well. Cover with foil and bake for 40 minutes. Remove foil, check if it's close to being done. Top with remaining onions and bake for an additional 5-10 minutes or until bubbly and golden brown.
Notes
Notes:
*If using fresh green beans: Bring a large stock pot of water to a rolling boil. Cook green beans for 3-4 minutes and transfer into a large bowl filled with ice water. This will stop the cooking process of the beans. Once cooled, drain and transfer beans to a separate large bowl.
*If making the recipe the night before, make up until step 4, cover with plastic wrap and wait to add the crunch onions until just before baking.
Servings: 8