Green Bean Casserole

Makes a 13”x9” pan

Ingredients
• ¾ stick of butter
• 1 ½ cups fresh mushrooms, sliced
• 1 ½ cups sweet onion, diced
• 8 ½ cups fresh green beans, tipped and cut in half (roughly 2 ½ lbs.)
• 9 cups chicken broth
• 1 can (10 ¾ oz.) cream of mushroom soup
• 2 cups + 1 ½ cups french-fried onion rings
• 2 cups + 1 ½ cups sharp cheddar cheese, shredded fresh (not bagged)
• 1 tbs. salt
• ¼ tbs. black pepper
• ¼ tbs. garlic powder

1) Bring chicken broth to a boil and add green beans and cook for 10 minutes, then drain.

2) Meanwhile, melt butter in large skillet and sauté onions and mushrooms until slightly tender.

3) Add green beans, mushroom soup, 2 cups of onion rings, 2 cups of cheese and seasonings to the onion and mushrooms and stir well.

4) Pour into a 13”x9” baking dish and bake for 20 minutes at 350°. Remove from oven and sprinkle evenly with remaining cheese followed by remaining onion rings and bake for additional 10 minutes, or until the casserole is hot and cheese is melted and onion rings crispy.

Another fantastic recipe!

I love this recipe! This year, to be different, we substituted asparagus for the green beans. It was delicious and made a nice variation.

For a unique southwest variation on this, try cream of pablano soup or cream of jalapeño soup in place of some or all of the cream of mushroom soup.

Changing the soup and substituting asparagus are both great ideas. I will be trying both.

Thanks

Have you ever used cream of onion instead of cream of mushroom soup? And then adding Golden Mushroom soup also. Just a thought , but I make mine similar to yours but use those soups.

Never tried it, but it is worth a shot. Thanks for the tip!