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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

New Green Bean Casserole Recipe

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This recipe for New Green Bean Casserole is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb fresh or frozen green beans
2 T stick butter
1 C thinly sliced shallots, or chopped onion
10 oz baby bella mushrooms, sliced
4 oz shiitake mushrooms, stems twisted off and discarded, caps sliced
1 box (18.3 oz.) creamy portobello mushroom soup (Campbell's Select)
1 can (2.8 oz.) French-fried onions
Directions:
Directions:
Heat oven to 350º.
Lightly coat a 2-qt. shallow baking dish with nonstick spray.

Bring a 4-5 qt. pot of lightly salted water to a boil.
Add beans, cook 7-8 minutes until crisp-tender.
Drain and return to pot. (You can also microwave them, as long as they are not overdone.

Melt butter in a large nonstick skillet over medium-high heat.
Add shallots and mushrooms, saute 5 minutes, or until lightly browned and liquid from mushrooms evaporates.
Add to beans.
Pour on soup, toss gently to coat.
Transfer to baking dish.

Top with French-fried onions.
Bake 30 minutes, or until hot and bubbly and onions are crisp.

Note: May be prepared ahead through the third step, covered and refrigerated up to one day ahead. Bring to room temperature and add French-fried onions before baking.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hour
Personal Notes:
Personal Notes:
This is a much lighter, crisper green bean casserole than the traditional cream of mushroom soup/canned bean recipe.

 

 

 

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