For years, I’ve heard people talk about eating a Green Bean Casserole on Thanksgiving. I have to admit that before I made one, I had never eaten one. I had read about it being a staple on Thanksgiving menus; but it was never on my family’s table when I was a child. My first attempt at making a Green Bean Casserole was for my children and grandchildren.
All the recipes I found to help me figure out what this casserole was all about were dairy. They used milk and dairy condensed mushroom soup. I was going to serve it with a meat meal; so I couldn’t use those same ingredients. My solution was a box of dairy free mushroom soup which I thickened to the consistency of condensed mushroom soup; and then added extra sauteed mushrooms. I prefer to cut fresh green beans into thirds and steam those until they are bright green. You can also opt to buy frozen pre-cut green beans which will reduce your prep time . My experiment worked. Covering the beans and sauce with packaged fried onions puts it over the top!
For another old world casserole, click on the link for Tuna Noodle Casserole
Prep time: 15 minutes
Green Bean Casserole
By Published: October 26, 2020
Yield:
- 4 Servings
Ingredients
- 4 ounces white button mushrooms stemmed and chopped
- 2 tablespoons vegetable oil
- 1/2 cup flour
- 2 cups boxed mushroom soup
- 1 pound green beans cut in thirds or frozen pre-cut green beans
- 3 ounces fried onions
Equipment
- medium skillet
- 3 cup oven to table casserole
Directions
- Preheat oven to: 375°F.
Heat oil in skillet til very hot and add mushrooms. Sauté quickly so that they cook but do not release their liquid. Add flour all at once and stir vigorously for one minute. Pour in mushroom soup and continue to stir well until a thick sauce has formed. Remove from heat. Stir in one ounce of the fried onions and the green beans. Pour into the casserole and top with remaining onions. Heat in the oven about 15 minutes-or until the sauce is set and bubbling. Serve hot.
