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#Mushroom soup string bean casserole full#

Just throw 1 1/2 inch fresh green bean pieces in a salted pot of boiling water for 5-7 minutes or until they’re tender-crisp, and then shock them in a bowl of ice water to stop the cooking and keep them bright green. She didn’t think fresh beans would cook enough to be tender while baking the casserole, and she’s right.

My mom came over for dinner when I was testing this recipe, and said she didn’t know you could make green bean casserole without canned green beans.

Mix with green beans and top with onions.

Blend the soup (as much or as little as you prefer).

Let’s take a look at what we’re using and how. This recipe is from scratch where it makes the biggest difference - fresh green beans and homemade cream of mushroom soup - and uses convenience ingredients where it saves the most time and effort without sacrificing taste and texture - crispy fried onions. While this recipe makes enough for a Thanksgiving crowd (serves 12!), I have a small batch green bean casserole recipe that’s easy and accessible enough for a weeknight if you love this dish as much as I do! Ingredients and method

#Mushroom soup string bean casserole full#

What’s a holiday meal without a delicious, creamy green bean casserole? Add in some rosemary sweet potato casserole with candied pecans or garlic truffle mashed potatoes along with a moist, juicy turkey or ham and you’ll have a feast!īut don’t settle for a dish full of limp canned green beans and canned mushroom soup when it can be sooo much better! This casserole uses freshly blanched green beans and a homemade cream of mushroom soup enriched with freshly browned mushrooms, thyme and plenty of sherry. Make ahead to make Thanksgiving day a little easier! Serve a crowd with this mostly-from-scratch green bean casserole - with fresh green beans, homemade cream of mushroom soup, and crispy fried onions! Sherry and thyme fill this holiday side dish with extra flavor.