Description
A delicious twist on the classic green bean casserole, featuring fresh green beans, mushrooms, and a creamy sauce topped with crispy fried onions.
Ingredients
Scale
- 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 1 cup sliced mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 can (10.5 ounces) cream of mushroom soup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup crispy fried onions
Instructions
- Preheat your oven to 350°F.
- In a large pot of boiling salted water, blanch the green beans for 5 minutes. Drain and transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
- In a large skillet over medium heat, sauté the onions and mushrooms in a bit of oil for about 5-7 minutes until softened. Add the garlic and cook for an additional minute.
- In a large bowl, combine the sour cream, cream of mushroom soup, Worcestershire sauce, soy sauce, salt, and pepper. Stir in the sautéed onion and mushroom mixture, followed by the blanched green beans and half of the shredded cheddar cheese. Mix until well combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Top with the remaining cheddar cheese and crispy fried onions.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown. Let it cool for 5 minutes before serving.
Notes
- For added flavor, consider adding cooked bacon bits to the mixture before baking.
- You can also substitute the green beans with broccoli or asparagus for a different vegetable twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg