Recipe by Super-Wife
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!
Top Review by Mary W.
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.
- 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
Directions See How It's Made
- 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.