Top with remaining onions and bake and additional 5-10 minutes or until bubbly and golden on top. Sprinkle with the topping and bake until the topping is golden brown and the sauce is bubbly around the perimeter, about 15 minutes. this Recipe Contents hide 1 Green Bean Casserole The EASY Way 1.1 Why I LOVE this recipe 2 What to Serve with Classic Green Bean Casserole 2.1 Main Dish Ideas 2.2 Other Side Dish Ideas 3 Recipe Notes 3. Combine green beans, mushroom soup, milk, pepper, and ½ cup of fried onions in a 1 ½ quart dish. Pour the mushroom mixture over the beans and mix to coat as well as you can. Stir in the half-and-half, bring to a gentle simmer and cook, adjusting the heat if necessary to maintain a gentle simmer, until the sauce is the consistency of thickened cream, 6 to 8 minutes.Īrrange the beans in a 9-inch pie plate. Stir in the broth and reduce the heat to medium. Stacey Novem 300 Comments Jump to Recipe Save Recipe This must-have recipe for Ultimate Green Bean Casserole takes the classic dish up a notch by adding bacon, mushrooms, and cheese Perfect for your Thanksgiving table There’s a lot that can be said about the humble Green Bean Casserole. Add the flour and cook, stirring, until completely blended and absorbed, about 30 seconds. Add the thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook until the mushrooms are tender and there is only a little liquid left in the skillet, about 5 minutes. Add the mushrooms, onion and garlic and cook until the mushrooms start to release their liquid, about 3 minutes.

Set aside to drain further in the colander.Īdd the butter to a large skillet over medium-high heat and heat until the butter is melted and the foaming subsides, about 1 minute. Drain the beans into a colander and rinse with cold water to cool quickly. Cook until bright green and only slightly crunchy, about 3 minutes. Add the fried onions and mix together.įor the beans: Preheat the oven to 375 degrees F.īring 2 quarts water to a boil in a large pot. If you are using shredded cheese, stir that in as well. Combine mushroom soup, green beans, milk, salt, pepper, nutmeg, and 1 cup of crispy onions.

Crumble the saltines with your hands, adding them to the bowl as you do so, and work them into the butter. For fresh or frozen green beans, boil under crisp tender about 5 to 7 minutes. Add the mushrooms, remaining 1 teaspoon of kosher salt, black pepper, and nutmeg sauté for 3 minutes.

For the topping: Add the butter to a large bowl. Melt the butter in a large skillet over medium heat.

Canned green bean casserole