Fresh Green Bean Casserole with Mushrooms
Crisp fresh green beans baked with browned mushrooms, thyme, and a creamy sauce, topped with crispy fried onions.
Equipment
- Baking dish
- Mixing bowl
Ingredients
Main Ingredients
- 2 lb fresh green beans trimmed
- 3 tbsp unsalted butter
- 16 oz cremini mushrooms sliced
- 3 cloves garlic minced
- 2 tsp fresh thyme leaves
- 2 cans (10.5 oz each) reduced sodium condensed cream of mushroom soup
- 1 cup half and half
- 1 tbsp low sodium soy sauce
- 2 cup crispy fried onions divided: 1 cup mixed in, 1 cup for the topping
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F and prepare a bowl of ice water. Blanch. Boil the beans 3 to 4 minutes, shock in ice water, drain, and pat dry.
- Brown. Cook the mushrooms in the butter 5 to 10 minutes until golden, then the garlic 1 to 2 minutes.
- Mix. Stir the soup, half and half, soy sauce, and thyme until smooth.
- Combine. Toss the beans, mushrooms, and 1 cup of onions with the sauce in a casserole dish.
- Bake. Cover with foil and bake 20 minutes.
- Crisp. Uncover, add the remaining onions, and bake 5 to 10 minutes until golden.
Notes
Substitutions: Use cream of chicken soup or frozen beans (skip the blanching).
Tips: Pat the beans dry so the sauce stays thick, and brown the mushrooms in a single layer.
Storage: Refrigerate covered for 3 to 4 days and reheat to 165 degrees F. Do not freeze.