Classic Green Bean Casserole (with a Rescue Plan!)
This recipe guides you through making a classic green bean casserole, plus provides tips and tricks to avoid (or fix!) a watery dish. Perfect for holiday gatherings or a comforting weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound fresh green beans trimmed
- 1 onion chopped
- 8 ounces sliced mushrooms
- 1 10.75 ounce can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 teaspoon black pepper
- 1 6 ounce can French fried onions
Instructions
- Prep the veggies: Wash and trim the green beans. Chop the onion and slice the mushrooms.
- Sauté: Heat olive oil in a large skillet over medium heat. Add the onion and mushrooms and cook until softened, about 5 minutes. Add the green beans and cook until tender-crisp, about 5-7 minutes more.
- Make the sauce: In a large bowl, combine the cream of mushroom soup, milk, and black pepper. Stir in the sautéed vegetables.
- Assemble the casserole: Pour the mixture into a greased 9x13 inch baking dish.
- Bake: Bake in a preheated oven at 350 degrees F (175 degrees C) for 20 minutes.
- Top and bake again: Sprinkle the French fried onions over the top and bake for an additional 5-10 minutes, or until the onions are golden brown and the casserole is heated through.
- Watery Casserole Rescue Plan:
- Cornstarch Slurry: Whisk together 1 tablespoon cornstarch with 2 tablespoons cold water or broth. Gradually whisk into the casserole while it's simmering on the stovetop. Cook for a few minutes until thickened.
- Roux: Melt 1 tablespoon butter in a pan, whisk in 1 tablespoon flour, cook for 1-2 minutes. Slowly whisk the roux into the casserole.
- More Soup: Stir in an extra can of cream of mushroom soup.
Notes
Nutrition Information (per serving):
- Calories: 250-300
- Fat: 15-20g
- Carbohydrates: 25-30g
- Protein: 5-7g