I 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)
- Preheat the oven to 350 degrees.
- Drain the green beans and put them in a pot with the chicken stock. Let this all boil for about 10 min. Drain.
- 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.
- 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.
- Pour into a greased baking dish, and bake for 20 minutes.
- 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.
- Put back in oven, and bake about 10 minutes to melt the cheese and crisp the onion rings.