Green Bean Casserole
No need to wait for Thanksgiving for this ultra delicious green bean casserole. This version is made with real mushrooms and a secret ingredient that really pushes this recipe over the top.
Servings: 4
Ingredients
- 14 oz green beans fresh
- 1 T butter
- 4 oz mushrooms baby bella, sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt kosher
- ¼ teaspoon black pepper
- 1 can condensed cream of mushroom soup
- ⅓ C milk
- ½ C shredded sharp white cheddar cheese
- 2.8 oz fried onions
Instructions
- Preheat oven to 350.
- Prepare a 2 Q baking dish (or similar) with either butter or non-stick spray.
- Trim ends of green beans and if desired cut beans in half.
- Bring a pot of water to a boil. Plunge beans in boiling water and cook, just until starting to get tender, about 5 minutes. Drain and set aside.
- Melt butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until browned. Stir in Worcestershire sauce. Remove from heat.
- In a large bowl, combine beans, mushrooms, soup, milk, cheese, salt, pepper and half of the onions.
- Pour mixture into prepared dish. Top with remaining fried onions. Bake 350 for 30 minutes.