| Yield: | 8 servings |
Ingredients
- 3 cups sliced, fresh green beans
- 1/2 lemon, thinly sliced
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup diced onion
- 3/4 cup sliced mushrooms
- 1 (10.75 oz.) can condensed cream of mushroom soup
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- pinch kosher salt
- 3/4 cup French’s Fried Onions
- 1 cup grated white cheddar or Gruyere cheese
Instructions
- 1. Pre heat oven to 350 degrees F.
- 2. Trim green beans and add to a pot of boiling salted water along with sliced lemons. Cook for about 10 minutes until barely cooked. Drain.
- 3. In a large saute pan, saute onions, mushrooms and garlic in butter 5 to 6 minutes until softened and cooked. Remove from heat.
- 4. To saute pan, add condensed soup, green beans, seasonings and 1/2 cup of fried onions. Stir to mix
- 5. Transfer to a buttered 2-quart baking dish. (Can be prepared to here up to 1 day ahead and refrigerated.)
- 6. Bake for 20 minutes, top with cheese and remaining fried onions. Bake another 10 minutes, or until the casserole is hot and bubbly and the cheese is melted.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 223 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 32 mg |
| Sodium | 426 mg |
Reviews
I had a hankering for green bean casserole but didn’t want to go to the store. I had the ingredients for this dish, so I tried it, minus the cheese. It was really good! That said, I think the addition of the cheese would be too much. It didn’t need it at all. Also, the canned soup is so salty that no added salt is needed.
I made this for the first time for my family on Thanksgiving and it was a big hit. Everyone loved it. The fresh green beans and cheese added a wonderful flavor. I am replacing my old campbells recipe with this one.