Fresh Bean Casserole

"Tired of serving mushy beans swimming in bland mushroom soup at your holiday gatherings? Take it up a notch with this delicious, easy to prepare take on the classic."
 
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photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
Ready In:
50mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F.
  • Cut the ends off the green beans, then cut each bean in half. Boil green beans until somewhat soft, at least 5 minutes at a full boil. Beans should still have a bit of crunch to them, since cooking in the oven will continue to soften them.
  • Drain beans from hot water and immerse in cold water to stop the cooking process. Drain beans again and set aside.
  • Saute mushrooms in butter just long enough to soften slightly, then remove from heat.
  • Season beans with salt and pepper. Layer beans, undiluted mushroom soup, and mushrooms in a casserole pan. Make sure there's a layer of mushroom soup over the top of the beans.
  • Bake at 350°F for 30 minutes or until hot.
  • Top with fried onions and cook for another 5 minutes or until golden brown.

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RECIPE SUBMITTED BY

I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
 
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