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Green Bean Casserole

A comforting and creamy green bean casserole with savory mushrooms and crispy onion strings, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 2 tablespoons butter for sautéing
  • 2 cloves garlic (minced)
  • 1/2 cup onion (finely diced)
  • 8 ounces button mushrooms (sliced)
  • 3 cups fresh green beans (ends removed and cut in half) fresh is best, but frozen can be used
Base Ingredients
  • 3 cups low-sodium chicken broth
  • 1 can low-sodium cream of mushroom soup (10.75 ounces)
  • 1/4 cup grated Parmesan cheese
Seasoning
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper adjust to taste
Topping
  • Crispy onion strings for topping

Method
 

Preparation
  1. Preheat the oven to 350 degrees.
  2. In a large skillet, melt butter over medium heat.
  3. Sauté diced onions and mushrooms until just tender, stirring occasionally.
  4. Add garlic and cook for another 1–2 minutes, then remove from heat and set aside.
Cooking Beans
  1. In a medium saucepan, combine green beans with chicken broth. Bring to a boil.
  2. Continue cooking for about 8 minutes, until beans are crisp-tender. Drain the green beans thoroughly and set aside.
Mixing and Baking
  1. Prepare a 2-quart baking dish by spraying it with cooking spray.
  2. In a large bowl, combine the soup, mushroom mixture, green beans, Parmesan, salt, and pepper. Stir to combine.
  3. Transfer the mixture to the prepared baking dish and top with crispy onion strings.
  4. Bake at 350 degrees for 20 minutes, or until the casserole is heated through.

Notes

Serve warm; pairs well with roasted meats or turkey. Can be garnished with extra crispy onion strings or fresh herbs. Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months.