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New Green Bean Casserole Recipe

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This recipe for New Green Bean Casserole, by , is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorrie Friday
Added: Wednesday, February 4, 2009

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 350.
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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