Green Bean Casserole
A holiday staple and family favorite enhanced with an earthier, thicker, southern-gravy-style cream of mushroom soup
12/18/20231 min read
Ingredients:
1½ lbs green beans, cleaned and cut in 1 inch pieces
1 lbs mushroom of choice (chestnut, blue oyster, pioppino, and/or shiitake work great)**See Notes
1 med white or yellow onion
1 quart veg stock
1 cup heavy cream
¾ - 1 cup Flour (depending on desired thickness)
8 Tbsp butter
1½ Tbsp dried thyme
1½ Tbsp dried sage
Salt
Optional (some would consider this not optional!):
Top with fried onions, store bought or homemade. Bread crumbs work nicely here too.
Directions:
Follow directions for Quick Cream of Mushroom Soup. Double the ingredients. All ingredients and calculations are listed above.
Preheat the oven to 400 deg. Bring a large pot of water to boil. While the soup is simmering, preheat the oven to 400 deg and bring a large pot of water to boil.
Parboil the beans for about 5 minutes. Salt the water heavily for brighter and crisper beans. Strain and let drip dry for a few minutes.
Mix the beans into the cream of mushroom soup and then spread in a 9-13in pan.
Move the baking dish into the oven and bake for 15 minutes. Add optional topping and return to the oven for 5 minutes. If you prepare the soup ahead of time and it is cool you may have to bake for 30-40 minutes and cover with foil so as to not burn the top. Remove foil for final addition of toppings.
Notes:
Make it extra funky with a 1oz dried mushroom package and reserve the water you used to rehydrate the mushrooms as a substitution for the vegetable stock. My brother would lovingly call this cream of mushroom casserole with a couple green beans lmao!
1 Hour Cook Time - Serves 4-6