Green bean casserole has always been one of my favorite comfort foods. I can’t remember a Thanksgiving that it wasn’t a part of when I was growing up, and I always looked forward to it. My family always made it the “traditional” way – and I think that recipe came straight off the can of french fried onions.
A few years ago, I asked my husband if he liked green bean casserole and I was met with a blank stare. He said that he had no idea what I was talking about.
NO IDEA WHAT I WAS TALKING ABOUT!
I had to remedy this blasphemy immediately.
Turns out, he loves green bean casserole, even more than I do. Whenever I need a nice comforting side dish, I know this is a crowd pleaser and pull it out.
I start with 3 cups of green beans. I typically use frozen, that I boil for about 5 minutes. You can use whatever you have on hand, although I tend to go with the “haricot vert” labeled variety because they are long and skinny.
Add in 1 cup sliced mushrooms, and 1 green onion, chopped.
Add cream of mushroom soup – I use my own (recipe here) but you could use the condensed stuff in a can too.
Mix it all together with a little salt & pepper.
Note that I just mix everything right in the casserole dish. No need to dirty another bowl.
Bake at 350 degrees for approximately 30-40 minutes. Then, top the casserole with french fried onions and bake for an additional 10-15 minutes.
It’s amazing how much better it tastes when you make it all yourself. I promise, it’s worth it.
- 3 c. cooked green beans
- 1 c. sliced mushrooms
- 1 green onion, sliced
- 2 cups cream of mushroom soup
- Salt & Pepper
- French Fried Onions
- In a casserole dish, mix together beans, mushrooms, and green onion.
- Stir in cream of mushroom soup.
- Add salt & pepper to taste.
- Bake at 350 degrees for approximately 35 minutes.
- Top with french fried onions and bake an additional 10-15 minutes or until golden brown.