Green Bean Casserole
(from carrollc1’s recipe box)
Ken made this for 2015 Thanksgiving
Source: Internets
Categories: Side dish
Ingredients
- FOR THE CREAM OF MUSHROOM SOUP:
- 6 tablespoons butter
- 1 medium-sized sweet onion, chopped fine
- 11/2 cups white button mushrooms, chopped fine
- 6 tablespoons flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups vegetable or beef broth
- 2 cups whole milk
- FOR THE CASSEROLE:
- 3 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 10-12 slices Cooper’s Sharp American cheese
- 1 (6-ounce) container French’s French Fried Onions
Directions
-
To make the cream of mushroom soup, melt the butter in large skillet over medium heat and sauté the onions until translucent, 3 to 5 minutes. Add the mushrooms and cook 5 to 10 minutes. Sprinkle in flour and seasonings, stirring constantly. Cook 2 minutes. Gradually pour in the broth, whisking constantly to avoid lumps. Add the milk, whisking until smooth. Bring to a simmer and cook, 10 more minutes. The soup will be very thick.
-
To make the casserole, preheat the oven to 350 degrees F. Steam the green beans until tender, about 10 minutes. Put the beans in a 9- by 13-inch baking dish. Pour the soup over the beans, adding more milk to thin it as needed. Top with cheese slices.
-
Cover the pan with aluminum foil and bake 30 minutes or until bubbly. Top with fried onions and return to oven, uncovered, for 5 to 10 minutes.