Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 8 ounces fresh white mushrooms, brushed clean, trimmed, and quartered
- 1 teaspoon butter or olive oil
- 1 pound frozen green beans, unthawed (or 2 cans (16 ounces each) cut green beans, drained)
- 1 can (10.10-3/4 ounces) undiluted condensed cream of mushroom soup
- 1/2 cup heavy cream, half-and-half or milk
- 1/4 cup chicken or vegetable broth
- 2 teaspoons Worcestershire sauce
- 1 can (2.8 ounces) French-fried onions, divided use
- 1/8 teaspoon freshly ground black pepper, or to taste
- Kosher salt to taste
Place a heavy skillet over medium high heat. When pan is hot, add mushrooms and butter or olive oil. Sprinkle lightly with salt. Saute mushrooms until they release their liquid and mushrooms begin to soften. Transfer to a large bowl.
Add frozen green beans, cream of mushroom soup, heavy cream, chicken broth, Worcestershire sauce, half of the fried onions, pepper, and salt to taste. Mix until combined.
Pour green bean mixture into a 1-1/2 quart casserole dish. Bake uncovered for 30 minutes. Remove from oven and top with the remaining half can of fried onions. Bake an additional 5 to 10 minutes until onion topping is browned and crispy.
Notes: Green bean casserole is a traditional Thanksgiving comfort food for many, but enjoyed year-round. If you wish, you may substitute blanched fresh green beans, non-fat or low-fat milk, and low-sodium cream of mushroom soup, but do not expect it to taste like the original that Mom or Grandma used to make!
Yield: 4 to 6 servings