For years, I’ve heard people talk about eating a Stringbean Casserole. I have to admit that before I made one, I had never eaten it. Tuna casserole, yes- stringbean casserole, no. Enter Rebecca Grafstein and KosherKart and suddenly, I had frozen cut stringbeans, Imagine Portobello Mushroom Soup and French’s fried onions at my door. My first attempt was for my family. Everyone loved the taste of it; but my daughter in law, who had, in fact, eaten it before, said that the beans should be a brighter color. With that in mind, my second attempt was successful. Here it is.
Prep time: 15 minutes
By October 26, 2020Published:
- 4 Servings
- 4 ounces white button mushrooms stemmed and chopped
- 2 tablespoons vegetable oil
- 1/2 cup flour
- 2 cups Portobello mushroom soup
- 10 ounces frozen cut stringbeans do not defrost
- 3 ounces fried onions
- medium skillet
- 3 cup oven to table casserole
- 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 stringbeans. Pour into the casserole and top with remaining onions. Heat in the oven about 15 minutes-or until sauce is set and bubbling. Serve hot.