A delectable dish for green bean casserole with french fried onions and homemade cream of mushroom soup!
After trying our recipe, you won’t want canned mushroom soup or beans in your green bean casserole. This dish will be a favourite over the holidays because it’s simple to make and uses fresh green beans.
Green Bean Casserole
Did you see the green bean casserole in the video? With our roast turkey, your Thanksgiving dinner is almost ready. Alternatively, pick our slow-cooked turkey dish with gravy, mashed potatoes, honey-roasted carrots, and cranberry sauce!
Millions of American families like green bean casserole, particularly around Thanksgiving. It frequently shows up on our table, as it does with many readers across the United States.
Why? It’s incredibly tasty, with a crunchy, salty topping, is simple to make and bake, and kids like it!
What is the best way to prepare Green Bean Casserole?
Our cream of mushroom soup recipe serves as the casserole’s foundation and provides all of the flavor.
The soup can be made a day or two ahead of Thanksgiving for a quicker cooking time on the big day because it is SO EASY to make using sliced brown or cremini mushrooms.
Here, you have two choices:
- Make the entire amount of soup, use half of it for this recipe, and freeze the other portion for up to a month to use as leftovers later.
- OR! If you don’t want to cook the entire pot of the mushroom soup contained in the recipe box, it has already been cut in half for you.
For an even better-flavored casserole, our soup recipe offers the option of adding Marsala wine or Sherry. There is no requirement to substitute anything if you decide not to use the alcohol. Simply disregard it in the recipe and move on to the following step.
Green beans: For this dish, you can use either fresh or frozen (thawed) green beans. For easy eating, you can either leave them whole or chop them in half (especially for the kids).
Some retailers offer them already washed, topped, and tailed. Verify the produce area of your grocery store!
French’s Fried Onion Rings: Included not only for their outstanding flavor but also for simplicity in preparation and cooking. Check out our Stove Top Green Bean Dish if you want to make your casserole lighter and entirely from scratch.
Once the soup is finished, the blanched beans and half of the onions are added. The beloved crunchy topping is made by the other half.
Additional other components
Cheese: To make the soup cheeseier, top it with an additional 1/2 cup of shredded cheddar, mozzarella, or provolone cheese.
Chili: 1/4 cup red, green, or jalapeo chilies or other hot peppers! Boost the amount to your preferred heat level!
Because who doesn’t adore bacon or pancetta? You can mix 2 pieces of precooked, crumbled bacon with the beans.
Herbs: You can add fresh or dried rosemary, thyme, or parsley to the soup.
The ultimate comfort food
FOR THE BEANS:
- 1 pound (500 g) fresh green beans rinsed, trimmed and halved
FOR THE SOUP:
- 2 tablespoons butter (preferably reduced fat)
- 1 onion diced
- 2 cloves garlic minced
- 12 ounces (340 g) brown or cremini mushrooms sliced
- 1/4 cup Marsala wine OPTIONAL — (use any dry red or white wine)
- 1 cube beef bouillon crumbled
- 1/2 teaspoon salt
- 1/2 teaspoon black cracked pepper to taste
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth or stock
- 1/2 cup heavy cream (half and half or evaporated milk)
- 6 ounces (170 g) French’s fried onion rings divided
- Oven should be heated to 400°F (200°C).
- Over medium-high heat, bring 2 quarts (litres) of salted water to a boil. Boil the beans for 5 minutes after adding them.
- To stop the cooking process, drain beans in a strainer and swiftly submerge them in a big bowl of icy water. Drain, then set apart.
- In a skillet over medium-high heat, melt the butter. Onion should be sautéed for 2 to 3 minutes till tender. Cook garlic for approximately a minute, or until fragrant.
- Cook for 5 minutes after adding the mushrooms. Add the wine, if using, and simmer for three minutes.
- Add flour to the mushrooms, stir thoroughly, and cook for two minutes. For two minutes, add the broth and cook it.
- Salt, pepper, and crushed bouillon should be added after reducing the heat to medium-low. Add the cream or half-and-half and stir. Cook the soup until it thickens (about 4-5 minutes).
- Stir in the cooked green beans and half of the onions after turning off the heat. Add the remaining onions on top.
- Bake for about 15 minutes, or until bubbling. Remove and serve right away.
Calories: 234kcal | Carbohydrates: 18g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 15mg | Sodium: 494mg | Potassium: 324mg | Fiber: 2g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 12.1mg | Calcium: 35mg | Iron: 1mg