Green Bean Casserole

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:

1. Follow directions for Quick Cream of Mushroom Soup. Double the ingredients. All ingredients and calculations are listed above.

2. 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.

3. 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.

4. Mix the beans into the cream of mushroom soup and then spread in a 9-13in pan.

5. 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