Thursday, May 21, 2015

The Best Green Bean Casserole

A healthier version of this classic  casserole and it tastes better, no more can beans and soup!


2 -  pounds of fresh   French style  Green beans  from the produce  section

3 - cups Homemade Cream of Mushroom  soup. * recipe below

2.8 - ounces of French`s Fried Onions

pepper to taste


* Cream of  Mushroom soup 

Ingredients :
  • 1/2 cup of unsalted butter
  • 1/2 cup of finely minced onion
  • 1/4 cup of finely minced celery
  • 12 ounces of  fresh button  mushrooms cleaned and  chopped
  • 1 teaspoon of kosher salt
  • 3/4 cup of all purpose flour
  • 3 cups of chicken broth
  • 1 cup half and half
Directions :

Melt the butter in a large skillet and saute the onion and celery over medium heat until tender but not browned. Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes. Stir in the flour a little at a time until fully incorporated, about 4 minutes, stirring constantly. Increase heat to medium high and slowly add the broth a little at a time, until fully incorporated. Reduce heat and simmer for 15 minutes. Slowly stir in half and half. And set  aside

Next...Steam the green beans till  slightly tender, don`t over cook and drain.

Preheat Oven to 350 degrees

In a  large bowl measure out 3 cups of soup and place in the  bowl, add pepper and the  beans  and mix. Place in a 9 x 13 baking dish and top with  the fried onions and bake  for 30 min. or until  bubbly.   

* Extra soup can  be frozen, after it is frozen and you want to use use, thaw it at room temperature, then place in a  sauce  pan on low- med heat and stir often.