I really love green bean casserole for some reason; maybe it’s
the crunchy fried onions or the cheese or both! I adapted this recipe from Paula Deen's Green Bean Casserole recipe. I saw the fried onion pieces from Trader Joe’s and used
those instead of the usual French’s french fried onions. I also used my homemade cream of mushroom soup, which is so much better than the canned condensed soup. Overall this classic green bean
casserole is perfect for a Thanksgiving side dish!
Classic Green Bean Casserole
Ingredients
2 cups green beans, sliced (from my local farmers’ market.)
2 tablespoons butter
1 tablespoon olive oil
½ cup onion, diced (I used a yellow onion.)
½ cup mushrooms, sliced (I used cremini mushrooms.)
2 cups cream of mushroom soup (I used homemade soup.)
1 cup french fried onions (I used Trader Joe’s.)
¼ teaspoon granulated garlic
¼ teaspoon salt
¼ teaspoon black pepper
1 cup shredded cheese (I used cheddar and Italian mix)
Directions
Preheat oven to 350 degrees F. Grease an 8x8 inch baking dish with nonstick spray.
Bring a large pot of water to a boil and add green
beans. Boil for about 5 minutes
and drain.
In a large pan, over medium heat, add butter and olive
oil. Add onions and mushrooms, sauté
for about 5 minutes until softened and browned.
Add in green beans to onions and mushrooms.
Stir in cream of mushroom soup. Add in garlic, salt and pepper.
Stir in ½ cup french fried onions.
Pour mixture into 8x8 inch baking dish.
Bake for 20 minutes.
Remove from oven and top with shredded cheese and remaining ½
cup French fried onions.
Bake for additional 10 minutes or until cheese is melted.
Serves 6.
