Green Bean Casserole

Category, , DifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time15 minsTotal Time35 mins
For Cream of Mushroom Soup
 2 lbs green beans, trimmed and cut into thirds
 2 ½ cups cream of mushroom soup or 2, 10.5 oz cans
 ½ cup sour cream
 ¼ cup parmesan cheese, finely grated
 1 tsp salt
 1 tsp black pepper
 ½ tsp crushed red pepper flakes, optional
 12 oz french fried onions, divided
For Cream of Mushroom Soup
 1 ½ cups baby bella mushrooms, finely chopped
 ½ cup onion, minced
 1 clove garlic, minced
 2 tbsp olive oil
 1 ¼ cups chicken stock
 ½ cup milk
 2 tbsp flour
 2 tbsp butter
 2 tsp salt
 2 tsp thyme
 1 tsp black pepper
Cream of Mushroom Soup
1

In a medium pot, over medium-high heat, add olive oil and heat until shimmering. Add onion and mushroom, and season with salt, pepper, and thyme. Cook, stirring constantly until onions are translucent, and mushrooms are fork tender - about 8-10 minutes. Sir in garlic and cook until fragrant - about 30 seconds.

2

Add butter to pan, and once melted, add flour, and whisk, cooking 1 minute. While whisking, add chicken stock to pan, and bring to a boil.

3

Lower heat and whisk in milk. Keep whisking, and let soup simmer for 5-10 minutes on low until thickened. Remove from heat, and serve as is, or let cool, and use in place of canned soup in recipes.

For Green Bean Casserole
4

Preheat oven to 400 degrees. In a large pot of boiling, salted water, cook green beans 5 minutes. Drain and set aside.

5

In a large bowl, combine cream of mushroom soup, sour cream, parmesan cheese, spices and ½ cup French fried onions, and whisk to combine. Stir in green beans.

6

Pour green bean mixture into a 9x13 casserole dish. Top with remaining French fried onions. Bake for 15-20 minutes, until bubbly and golden brown.

Ingredients

For Cream of Mushroom Soup
 2 lbs green beans, trimmed and cut into thirds
 2 ½ cups cream of mushroom soup or 2, 10.5 oz cans
 ½ cup sour cream
 ¼ cup parmesan cheese, finely grated
 1 tsp salt
 1 tsp black pepper
 ½ tsp crushed red pepper flakes, optional
 12 oz french fried onions, divided
For Cream of Mushroom Soup
 1 ½ cups baby bella mushrooms, finely chopped
 ½ cup onion, minced
 1 clove garlic, minced
 2 tbsp olive oil
 1 ¼ cups chicken stock
 ½ cup milk
 2 tbsp flour
 2 tbsp butter
 2 tsp salt
 2 tsp thyme
 1 tsp black pepper

Directions

Cream of Mushroom Soup
1

In a medium pot, over medium-high heat, add olive oil and heat until shimmering. Add onion and mushroom, and season with salt, pepper, and thyme. Cook, stirring constantly until onions are translucent, and mushrooms are fork tender - about 8-10 minutes. Sir in garlic and cook until fragrant - about 30 seconds.

2

Add butter to pan, and once melted, add flour, and whisk, cooking 1 minute. While whisking, add chicken stock to pan, and bring to a boil.

3

Lower heat and whisk in milk. Keep whisking, and let soup simmer for 5-10 minutes on low until thickened. Remove from heat, and serve as is, or let cool, and use in place of canned soup in recipes.

For Green Bean Casserole
4

Preheat oven to 400 degrees. In a large pot of boiling, salted water, cook green beans 5 minutes. Drain and set aside.

5

In a large bowl, combine cream of mushroom soup, sour cream, parmesan cheese, spices and ½ cup French fried onions, and whisk to combine. Stir in green beans.

6

Pour green bean mixture into a 9x13 casserole dish. Top with remaining French fried onions. Bake for 15-20 minutes, until bubbly and golden brown.

Green Bean Casserole

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