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

1. 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.

2. 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.

3. 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.

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