March 8, 2016

Supreme Green Bean Casserole

A classic green bean casserole recipe made extra special with buttery sauteed mushrooms!


Green Bean Casserole usually makes an appearance at all the big family dinners like on Thanksgiving, Christmas and Easter. I’m always cooking up a storm for these feasts and constantly looking for shortcuts to help me get everything on the table (and counters and sideboard and card table and everything else we cover with the 40’leven side dishes that get prepared!)

Because I have so much going on in my kitchen on holidays I always go for the quick and easy recipes that still pop with that wow-factor. Like this Supreme Green Bean Casserole!

It literally takes minutes to prepare but it looks and tastes like something you spent hours on. The secret is to use canned green beans then dress them up with buttery sautéed mushrooms! Yes, canned green beans!

    Supreme Green Bean Casserole - a quick and easy version of a classic recipe made extra special with buttery sauteed mushrooms!

    Supreme Green Bean Casserole - a quick and easy version of a classic recipe made extra special with buttery sauteed mushrooms!

    Supreme Green Bean Casserole - a quick and easy version of a classic recipe made extra special with buttery sauteed mushrooms!
    Supreme Green Bean Casserole
    4 14.5-oz. cans green beans
    1 16-oz. carton fresh baby bella or button mushrooms, sliced
    1/2 cup butter
    1/2 teaspoon pepper
    1 10.5-oz. can cream of mushroom soup
    1/2 cup milk
    1/2 teaspoon garlic powder
    1/2 teaspoon salt
    1/4 teaspoon onion powder
    1 6-oz. container crispy fried onions (such as French’s), divided

    Cook beans (with liquid) in a saucepan over medium heat for 20 minutes or until ready to use. It's necessary to do this to "cook the can out of the beans" as my friend, Sandy would say. 

    Meanwhile, sauté mushrooms in butter in a large skillet over medium-high heat. Season with pepper then cook until mushrooms are golden brown. Set aside.

    Combine mushroom soup, milk, garlic, salt and onion powder in a large mixing bowl and whisk until smooth.

    Drain green beans well then add beans, mushrooms (with butter) and 3/4 cup of fried onions to mushroom soup mixture then gently stir until combined. Spoon mixture into a 2-quart baking dish then bake, uncovered, at 350 degrees for 20 minutes. Remove dish from oven then top with remaining fried onions. Continue baking for 10 minutes then serve.

    Notes:
    • If you use unsalted beans or butter or low-sodium soup, increase salt to taste when combining ingredients.
    • You can omit mushrooms if preferred. Replace mushrooms and butter with one additional can of cream of mushroom soup plus 1/4 cup milk.
    • Cooking the beans before adding them to the other ingredients gives them a more "from scratch" flavor.
    • Do not prepare soup before adding to recipe.
    This recipe was featured at the Weekend Potluck!

    PRINTABLE RECIPE


    This is a sponsored conversation written by me on behalf of Del Monte.
    The opinions and text are all mine.


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    Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy