Ultimate Green Bean Casserole
A comforting and creamy green bean casserole featuring fresh green beans, mushroom soup, sautéed mushrooms, and crispy fried onions.
Ingredients
Vegetables and Fats
- 2 lbs fresh green beans (trimmed)
- 3 tablespoons unsalted butter
- 16 oz crimini mushrooms (sliced)
- 3 cloves garlic (minced)
- 2 teaspoons fresh thyme sprigs
Soups and Liquids
- 2 cans Campbell's cream of mushroom soup
- 1 cup half and half
- 1 tablespoon soy sauce
Toppings
- 2 cups French's Crispy Fried Onions 1 cup to mix in, 1 cup for topping
Instructions
Preparation
- Preheat your oven to 350°F.
- Bring a large stock pot of water to a rolling boil. Cook the green beans for 3-4 minutes, then transfer them into a large bowl filled with ice water to stop cooking. Once cooled, drain and set the green beans aside.
Cooking
- In a large sauté pan, melt the butter over medium heat. Add the sliced mushrooms and cook for 5-10 minutes until they are golden brown. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- In a large bowl, combine the cream of mushroom soup, half and half, soy sauce, and thyme sprigs. Stir well.
- Mix the soup mixture with the mushrooms, half of the crispy fried onions, and green beans in a separate bowl.
- Transfer this mixture to a large casserole dish. Cover with foil and bake for 20 minutes.
- After 20 minutes, remove the foil and top with the remaining crispy fried onions. Bake for an additional 5-10 minutes until the casserole is bubbly and golden brown.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. For extra flavor, consider adding cooked bacon pieces or cheddar cheese. Prepping the green beans ahead of time can save you minutes on cooking day. For a crunchier topping, you can add more crispy fried onions before serving. This casserole can be made gluten-free with appropriate substitutions.