Well I don’t know about you, but green bean casserole is a must in our house at both Thanksgiving and Christmas. I think there are a couple of reasons for this. Firstly, memories. I grew up with it and therefore, so did my girls. There’s something so comforting about food that we’ve eaten as children. Secondly, it’s just so darn good and goes so well with the other fix ins, namely the potatoes, stuffing, etc…
I really don’t know where the green bean casserole originated from. I believe that my mom’s, which she passed to me, came out of one of her old cookbooks. However, unless you’re making your own roux, most recipes I’ve seen use cream of mushroom soup as one of the ingredients. I decided not to mess with this, as I do really like that flavor, but still thought it needed more.
I happen to love sautéed mushrooms. Mushrooms and green beans together? Oh yea! Then I thought, what else would add some more flavor…CHEESE!! Yes, cheese is always good in a casserole. I use white cheddar as I didn’t really want to change the appearance of the casserole. The added mushrooms and white cheddar cheese worked so well and that is the way I’ve been making it for several years now.
I think some other additions could be a pinch of cayenne pepper for a kick or maybe other spices you like in vegetables. Paprika? Seasoned Salt? I’m going to stick with my version to keep the fam happy. Let me know what your version is like. What do you add to our friend, the green bean casserole?
Gather your washed green beans, cream of mushroom soup, milk, soy sauce, fried onions, mushrooms and cheese.
Trim and then cut the green beans to whatever size you like. I cut them to about 2 inches. Next blanch the green beans in salted boiling water for about 2 minutes. They’ll continue cooking in the casserole, but won’t get too mushy.
Strain the green beans and then put in the rest of the ingredients and mix, reserving some of the fried onions to put on the top later. Now pour your mixture into a buttered casserole dish.
Put your beloved casserole in a 350 degree oven for 20 minutes until bubbly. Put the rest of the fried onions on the top and put back into the oven until the onions brown a bit, about 10 more minutes. Hmmm…delicious.
Here’s the printable.
- 4 cups of blanched green beans
- 2 cups of sauteed mushrooms
- 1½ cans of cream of mushroom soup
- ½ cup of milk
- 1½ cups of white cheddar cheese
- 1 tsp of soy sauce
- black pepper to taste
- 2 cups of fried onions (1½ in mixture and ½ reserved for the top)
- Preheat oven to 350 degrees.
- Blanch the trimmed and cut green beans in salted water for 2 minutes and then drain.
- Into the beans, add the sauteed mushrooms, mushroom soup, milk, cheese, soy sauce, black pepper and 1½ cups of the fried onions.
- Bake in the oven for 25 minutes until bubbly.
- Add the last ½ cup of fried onions to the top and put back in the oven for about another 5 minutes until the onions are browned.