Prep 5 mins
Cook 40 mins
My vegetable-picky husband swore he HATED green bean casserole. Turned out he just hates the mushy texture of it all, and the flavor of the canned beans his mom always served him. Get ready Super-wives of the world- this is NOT your mother-in-law's green bean casserole!
- 3 tablespoons butter
- 1⁄2 cup finely diced yellow onion (pick a flat one)
- 1⁄2 cup of fresh sliced mushrooms
- 2 cups fresh green beans, cut into 2-inch long pieces, trim those ends
- 1 (10 3/4 ounce) canof cambell's 98% fat-free cream of mushroom soup (we usually use half a can, it all depends on the consistency you prefer)
- 1 (2 7/8 ounce) canof french's French fried onion rings
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 cup grated cheddar cheese
- Preheat oven to 350 degrees.
- Melt butter in a large skillet.
- Steam the green beans in a steamer basket until they are al dente (10-12 minutes)
- Saute diced onions and sliced mushrooms in the butter in a skillet while green beans are cooking.
- In a greased 1 1/2 Quart Baking Dish, combine your cooked green beans, onion/mushroom/butter mixture, and cream of mushroom soup, black pepper, garlic salt.
- Bake 25 minutes.
- Remove the casserole dish from the oven. Add fried onions and top with cheese.
- Set oven to broil, and put casserole dish back in, and leave it in for 1-3 minutes- just until the cheese is golden.
I made this to take to the in laws for thanksgiving. It was SPECTACULAR. The flavor was amazing. I was surprised at the reactions I received from it, will definitely be doing this one again for Christmas...the only thing I did differently, is used much less of the fried onion rings. I probably sprinkled a cup or so on top, just barely covering the dish. People that don't typically like green bean casserole, LOVED this green bean casserole.
I will change my rating after I make this.But I just wanted to point out that if the title of a recipe says forget the cans you would think that there isn't any canned soup in this recipe.I was all excited when I saw the title of the recipe because I thought it was a recipe from scratch but then I saw it still had canned soup in it.Its just a misleading name of the recipe...That is all I am trying to say.
I wanted this to be good...it starts out good with the fresh mushrooms and onions, but the can of soup (yes it still has cans!) is what I feel kinda ruined it for me. I was hoping the fat-free version would be different, but I noticed it still has msg and I try to avoid the stuff. I will stick with Paula Dean's green bean casserole - it's the best one I've found so far. I too, thought I didn't like the green bean casseroles until I tried her recipe. No cans for sure!