Green Bean Casserole ~ Drool-worthy recipe!

CaptureI am so happy to say that I have that dish. The one that is my go-to for volunteering what to make for the Thanksgiving/Friendsgiving/Christmas/New Years feasts. Green bean casserole is a staple dish at these gatherings, but this recipe kicks it up a notch, and even those that claim to hate mushrooms, somehow don’t even realize that this recipe is packed with them!

Here it is!

  • 1/3 stick butter (or I use 4 Tbsp. Smart Balance Omega-3 Buttery Spread)
  • 2 cans of cream of mushroom soup (10.5 oz cans)
  • 2 cans sliced green beans (14.5oz cans)
  • 3/4 cup diced onions
  • 1 Tbsp minced garlic
  • 2 cups sliced mushrooms (optional of course if you have really picky eaters, but I say it’s a must!)
  • 3 cups chicken broth
  • 1 can French-fried onion rings (6 oz)
  • 1 Tbsp pepper
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1 cup shredded Cheddar cheese (Optional – I usually leave this out, but wanted to leave the option)
  1. Preheat the oven to 350 degrees.
  2. Drain the green beans and put them in a pot with the chicken stock. Let this all boil for about 10 min. Drain.
  3. Melt the butter in a large, deep skillet. Add the minced garlic and let it saute for one minute. Add the onions and mushrooms and saute all together.
  4. Add cooked green beans, mushroom soup, 1/4 of the can of onion rings, salt, pepper, and garlic powder to the sauteed onions and mushrooms. Stir well.
  5. Pour into a greased baking dish, and bake for 20 minutes.
  6. Pour the rest of the can of onion rings along the top of the casserole. Also sprinkle the top with cheese if you choose to put this on the dish.
  7. Put back in oven, and bake about 10 minutes to melt the cheese and crisp the onion rings.



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