New recipes

Deluxe Mushroom Green Bean Casserole


This classic green bean casserole adds one extra-special ingredient

Courtesy of French's

Classic canned green bean casserole gets a glow up with fresh mushrooms and white wine, but don't worry -- there's still condensed soup in here!

Courtesy of French's.

Ingredients

  • 1 Ounce sliced fresh mushrooms
  • 2 Tablespoons butter
  • 10 1/2 Ounces condensed cream of mushroom soup (1 can)
  • 3/4 Cups half n' half cream or milk
  • 1 Tablespoon white wine
  • 6 Cups green beans, cooked
  • 2 Cups French's Original Crispy Fried Onions

The Ultimate Green Bean Casserole

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. Believe me, this version is worth a bit of extra work!

If your family is like mine, green bean casserole is standard fare on the Thanksgiving table &hellipbut it&rsquos also one of those dishes that isn&rsquot given much thought. Pop open a few cans of green beans, stir in some cream of mushroom soup, a bit of milk, dump on some fried onions, and you&rsquore done.

Even though we scarf it down like it&rsquos going out of style, green bean casserole has never been anything &ldquospecial&rdquo in my family.

In this version, you&rsquoll use fresh green beans. You&rsquoll cook those for just a few minutes in boiling water, drain them, then quickly plunge them into ice water to stop the cooking. This process is called blanching. Blanching vegetables will have the added effect of making them more brightly colored, and preserve some of their crispness.

Mushy green beans = thumbs-down.

Next, you&rsquoll skip that can of condensed mushroom soup! You&rsquore going to make your own version of a mushroom white sauce. It&rsquos super easy, and takes only about 10 to 15 minutes. Again, a few minutes longer than opening a can, but it&rsquos sooooo much better! All you have to do is combine a bit of butter, fresh mushrooms, garlic, salt and pepper in a dutch oven and cook for about 5 minutes.

Then, add a tablespoon of flour and cook for one minute &ndash add in chicken broth and cream and simmer until the mixture is thickened. Stir in your green beans and then arrange that yummy goodness into your baking dish.

I don&rsquot know about you, but I love those french fried onions in a can! But to give your casserole that extra punch, combine the store-bought variety with some freshly made buttered bread crumbs. Believe me, you&rsquoll never go back to your old version again!

Let&rsquos talk: What are your family&rsquos favorite Thanksgiving side dishes?


The Ultimate Green Bean Casserole

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. Believe me, this version is worth a bit of extra work!

If your family is like mine, green bean casserole is standard fare on the Thanksgiving table &hellipbut it&rsquos also one of those dishes that isn&rsquot given much thought. Pop open a few cans of green beans, stir in some cream of mushroom soup, a bit of milk, dump on some fried onions, and you&rsquore done.

Even though we scarf it down like it&rsquos going out of style, green bean casserole has never been anything &ldquospecial&rdquo in my family.

In this version, you&rsquoll use fresh green beans. You&rsquoll cook those for just a few minutes in boiling water, drain them, then quickly plunge them into ice water to stop the cooking. This process is called blanching. Blanching vegetables will have the added effect of making them more brightly colored, and preserve some of their crispness.

Mushy green beans = thumbs-down.

Next, you&rsquoll skip that can of condensed mushroom soup! You&rsquore going to make your own version of a mushroom white sauce. It&rsquos super easy, and takes only about 10 to 15 minutes. Again, a few minutes longer than opening a can, but it&rsquos sooooo much better! All you have to do is combine a bit of butter, fresh mushrooms, garlic, salt and pepper in a dutch oven and cook for about 5 minutes.

Then, add a tablespoon of flour and cook for one minute &ndash add in chicken broth and cream and simmer until the mixture is thickened. Stir in your green beans and then arrange that yummy goodness into your baking dish.

I don&rsquot know about you, but I love those french fried onions in a can! But to give your casserole that extra punch, combine the store-bought variety with some freshly made buttered bread crumbs. Believe me, you&rsquoll never go back to your old version again!

Let&rsquos talk: What are your family&rsquos favorite Thanksgiving side dishes?


The Ultimate Green Bean Casserole

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. Believe me, this version is worth a bit of extra work!

If your family is like mine, green bean casserole is standard fare on the Thanksgiving table &hellipbut it&rsquos also one of those dishes that isn&rsquot given much thought. Pop open a few cans of green beans, stir in some cream of mushroom soup, a bit of milk, dump on some fried onions, and you&rsquore done.

Even though we scarf it down like it&rsquos going out of style, green bean casserole has never been anything &ldquospecial&rdquo in my family.

In this version, you&rsquoll use fresh green beans. You&rsquoll cook those for just a few minutes in boiling water, drain them, then quickly plunge them into ice water to stop the cooking. This process is called blanching. Blanching vegetables will have the added effect of making them more brightly colored, and preserve some of their crispness.

Mushy green beans = thumbs-down.

Next, you&rsquoll skip that can of condensed mushroom soup! You&rsquore going to make your own version of a mushroom white sauce. It&rsquos super easy, and takes only about 10 to 15 minutes. Again, a few minutes longer than opening a can, but it&rsquos sooooo much better! All you have to do is combine a bit of butter, fresh mushrooms, garlic, salt and pepper in a dutch oven and cook for about 5 minutes.

Then, add a tablespoon of flour and cook for one minute &ndash add in chicken broth and cream and simmer until the mixture is thickened. Stir in your green beans and then arrange that yummy goodness into your baking dish.

I don&rsquot know about you, but I love those french fried onions in a can! But to give your casserole that extra punch, combine the store-bought variety with some freshly made buttered bread crumbs. Believe me, you&rsquoll never go back to your old version again!

Let&rsquos talk: What are your family&rsquos favorite Thanksgiving side dishes?


The Ultimate Green Bean Casserole

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. Believe me, this version is worth a bit of extra work!

If your family is like mine, green bean casserole is standard fare on the Thanksgiving table &hellipbut it&rsquos also one of those dishes that isn&rsquot given much thought. Pop open a few cans of green beans, stir in some cream of mushroom soup, a bit of milk, dump on some fried onions, and you&rsquore done.

Even though we scarf it down like it&rsquos going out of style, green bean casserole has never been anything &ldquospecial&rdquo in my family.

In this version, you&rsquoll use fresh green beans. You&rsquoll cook those for just a few minutes in boiling water, drain them, then quickly plunge them into ice water to stop the cooking. This process is called blanching. Blanching vegetables will have the added effect of making them more brightly colored, and preserve some of their crispness.

Mushy green beans = thumbs-down.

Next, you&rsquoll skip that can of condensed mushroom soup! You&rsquore going to make your own version of a mushroom white sauce. It&rsquos super easy, and takes only about 10 to 15 minutes. Again, a few minutes longer than opening a can, but it&rsquos sooooo much better! All you have to do is combine a bit of butter, fresh mushrooms, garlic, salt and pepper in a dutch oven and cook for about 5 minutes.

Then, add a tablespoon of flour and cook for one minute &ndash add in chicken broth and cream and simmer until the mixture is thickened. Stir in your green beans and then arrange that yummy goodness into your baking dish.

I don&rsquot know about you, but I love those french fried onions in a can! But to give your casserole that extra punch, combine the store-bought variety with some freshly made buttered bread crumbs. Believe me, you&rsquoll never go back to your old version again!

Let&rsquos talk: What are your family&rsquos favorite Thanksgiving side dishes?


The Ultimate Green Bean Casserole

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. Believe me, this version is worth a bit of extra work!

If your family is like mine, green bean casserole is standard fare on the Thanksgiving table &hellipbut it&rsquos also one of those dishes that isn&rsquot given much thought. Pop open a few cans of green beans, stir in some cream of mushroom soup, a bit of milk, dump on some fried onions, and you&rsquore done.

Even though we scarf it down like it&rsquos going out of style, green bean casserole has never been anything &ldquospecial&rdquo in my family.

In this version, you&rsquoll use fresh green beans. You&rsquoll cook those for just a few minutes in boiling water, drain them, then quickly plunge them into ice water to stop the cooking. This process is called blanching. Blanching vegetables will have the added effect of making them more brightly colored, and preserve some of their crispness.

Mushy green beans = thumbs-down.

Next, you&rsquoll skip that can of condensed mushroom soup! You&rsquore going to make your own version of a mushroom white sauce. It&rsquos super easy, and takes only about 10 to 15 minutes. Again, a few minutes longer than opening a can, but it&rsquos sooooo much better! All you have to do is combine a bit of butter, fresh mushrooms, garlic, salt and pepper in a dutch oven and cook for about 5 minutes.

Then, add a tablespoon of flour and cook for one minute &ndash add in chicken broth and cream and simmer until the mixture is thickened. Stir in your green beans and then arrange that yummy goodness into your baking dish.

I don&rsquot know about you, but I love those french fried onions in a can! But to give your casserole that extra punch, combine the store-bought variety with some freshly made buttered bread crumbs. Believe me, you&rsquoll never go back to your old version again!

Let&rsquos talk: What are your family&rsquos favorite Thanksgiving side dishes?


The Ultimate Green Bean Casserole

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. Believe me, this version is worth a bit of extra work!

If your family is like mine, green bean casserole is standard fare on the Thanksgiving table &hellipbut it&rsquos also one of those dishes that isn&rsquot given much thought. Pop open a few cans of green beans, stir in some cream of mushroom soup, a bit of milk, dump on some fried onions, and you&rsquore done.

Even though we scarf it down like it&rsquos going out of style, green bean casserole has never been anything &ldquospecial&rdquo in my family.

In this version, you&rsquoll use fresh green beans. You&rsquoll cook those for just a few minutes in boiling water, drain them, then quickly plunge them into ice water to stop the cooking. This process is called blanching. Blanching vegetables will have the added effect of making them more brightly colored, and preserve some of their crispness.

Mushy green beans = thumbs-down.

Next, you&rsquoll skip that can of condensed mushroom soup! You&rsquore going to make your own version of a mushroom white sauce. It&rsquos super easy, and takes only about 10 to 15 minutes. Again, a few minutes longer than opening a can, but it&rsquos sooooo much better! All you have to do is combine a bit of butter, fresh mushrooms, garlic, salt and pepper in a dutch oven and cook for about 5 minutes.

Then, add a tablespoon of flour and cook for one minute &ndash add in chicken broth and cream and simmer until the mixture is thickened. Stir in your green beans and then arrange that yummy goodness into your baking dish.

I don&rsquot know about you, but I love those french fried onions in a can! But to give your casserole that extra punch, combine the store-bought variety with some freshly made buttered bread crumbs. Believe me, you&rsquoll never go back to your old version again!

Let&rsquos talk: What are your family&rsquos favorite Thanksgiving side dishes?


The Ultimate Green Bean Casserole

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. Believe me, this version is worth a bit of extra work!

If your family is like mine, green bean casserole is standard fare on the Thanksgiving table &hellipbut it&rsquos also one of those dishes that isn&rsquot given much thought. Pop open a few cans of green beans, stir in some cream of mushroom soup, a bit of milk, dump on some fried onions, and you&rsquore done.

Even though we scarf it down like it&rsquos going out of style, green bean casserole has never been anything &ldquospecial&rdquo in my family.

In this version, you&rsquoll use fresh green beans. You&rsquoll cook those for just a few minutes in boiling water, drain them, then quickly plunge them into ice water to stop the cooking. This process is called blanching. Blanching vegetables will have the added effect of making them more brightly colored, and preserve some of their crispness.

Mushy green beans = thumbs-down.

Next, you&rsquoll skip that can of condensed mushroom soup! You&rsquore going to make your own version of a mushroom white sauce. It&rsquos super easy, and takes only about 10 to 15 minutes. Again, a few minutes longer than opening a can, but it&rsquos sooooo much better! All you have to do is combine a bit of butter, fresh mushrooms, garlic, salt and pepper in a dutch oven and cook for about 5 minutes.

Then, add a tablespoon of flour and cook for one minute &ndash add in chicken broth and cream and simmer until the mixture is thickened. Stir in your green beans and then arrange that yummy goodness into your baking dish.

I don&rsquot know about you, but I love those french fried onions in a can! But to give your casserole that extra punch, combine the store-bought variety with some freshly made buttered bread crumbs. Believe me, you&rsquoll never go back to your old version again!

Let&rsquos talk: What are your family&rsquos favorite Thanksgiving side dishes?


The Ultimate Green Bean Casserole

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. Believe me, this version is worth a bit of extra work!

If your family is like mine, green bean casserole is standard fare on the Thanksgiving table &hellipbut it&rsquos also one of those dishes that isn&rsquot given much thought. Pop open a few cans of green beans, stir in some cream of mushroom soup, a bit of milk, dump on some fried onions, and you&rsquore done.

Even though we scarf it down like it&rsquos going out of style, green bean casserole has never been anything &ldquospecial&rdquo in my family.

In this version, you&rsquoll use fresh green beans. You&rsquoll cook those for just a few minutes in boiling water, drain them, then quickly plunge them into ice water to stop the cooking. This process is called blanching. Blanching vegetables will have the added effect of making them more brightly colored, and preserve some of their crispness.

Mushy green beans = thumbs-down.

Next, you&rsquoll skip that can of condensed mushroom soup! You&rsquore going to make your own version of a mushroom white sauce. It&rsquos super easy, and takes only about 10 to 15 minutes. Again, a few minutes longer than opening a can, but it&rsquos sooooo much better! All you have to do is combine a bit of butter, fresh mushrooms, garlic, salt and pepper in a dutch oven and cook for about 5 minutes.

Then, add a tablespoon of flour and cook for one minute &ndash add in chicken broth and cream and simmer until the mixture is thickened. Stir in your green beans and then arrange that yummy goodness into your baking dish.

I don&rsquot know about you, but I love those french fried onions in a can! But to give your casserole that extra punch, combine the store-bought variety with some freshly made buttered bread crumbs. Believe me, you&rsquoll never go back to your old version again!

Let&rsquos talk: What are your family&rsquos favorite Thanksgiving side dishes?


The Ultimate Green Bean Casserole

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. Believe me, this version is worth a bit of extra work!

If your family is like mine, green bean casserole is standard fare on the Thanksgiving table &hellipbut it&rsquos also one of those dishes that isn&rsquot given much thought. Pop open a few cans of green beans, stir in some cream of mushroom soup, a bit of milk, dump on some fried onions, and you&rsquore done.

Even though we scarf it down like it&rsquos going out of style, green bean casserole has never been anything &ldquospecial&rdquo in my family.

In this version, you&rsquoll use fresh green beans. You&rsquoll cook those for just a few minutes in boiling water, drain them, then quickly plunge them into ice water to stop the cooking. This process is called blanching. Blanching vegetables will have the added effect of making them more brightly colored, and preserve some of their crispness.

Mushy green beans = thumbs-down.

Next, you&rsquoll skip that can of condensed mushroom soup! You&rsquore going to make your own version of a mushroom white sauce. It&rsquos super easy, and takes only about 10 to 15 minutes. Again, a few minutes longer than opening a can, but it&rsquos sooooo much better! All you have to do is combine a bit of butter, fresh mushrooms, garlic, salt and pepper in a dutch oven and cook for about 5 minutes.

Then, add a tablespoon of flour and cook for one minute &ndash add in chicken broth and cream and simmer until the mixture is thickened. Stir in your green beans and then arrange that yummy goodness into your baking dish.

I don&rsquot know about you, but I love those french fried onions in a can! But to give your casserole that extra punch, combine the store-bought variety with some freshly made buttered bread crumbs. Believe me, you&rsquoll never go back to your old version again!

Let&rsquos talk: What are your family&rsquos favorite Thanksgiving side dishes?


The Ultimate Green Bean Casserole

This Ultimate Green Bean Casserole is a fresh spin on the classic, using fresh mushrooms and cream to replace the traditionally used canned condensed soup. Believe me, this version is worth a bit of extra work!

If your family is like mine, green bean casserole is standard fare on the Thanksgiving table &hellipbut it&rsquos also one of those dishes that isn&rsquot given much thought. Pop open a few cans of green beans, stir in some cream of mushroom soup, a bit of milk, dump on some fried onions, and you&rsquore done.

Even though we scarf it down like it&rsquos going out of style, green bean casserole has never been anything &ldquospecial&rdquo in my family.

In this version, you&rsquoll use fresh green beans. You&rsquoll cook those for just a few minutes in boiling water, drain them, then quickly plunge them into ice water to stop the cooking. This process is called blanching. Blanching vegetables will have the added effect of making them more brightly colored, and preserve some of their crispness.

Mushy green beans = thumbs-down.

Next, you&rsquoll skip that can of condensed mushroom soup! You&rsquore going to make your own version of a mushroom white sauce. It&rsquos super easy, and takes only about 10 to 15 minutes. Again, a few minutes longer than opening a can, but it&rsquos sooooo much better! All you have to do is combine a bit of butter, fresh mushrooms, garlic, salt and pepper in a dutch oven and cook for about 5 minutes.

Then, add a tablespoon of flour and cook for one minute &ndash add in chicken broth and cream and simmer until the mixture is thickened. Stir in your green beans and then arrange that yummy goodness into your baking dish.

I don&rsquot know about you, but I love those french fried onions in a can! But to give your casserole that extra punch, combine the store-bought variety with some freshly made buttered bread crumbs. Believe me, you&rsquoll never go back to your old version again!

Let&rsquos talk: What are your family&rsquos favorite Thanksgiving side dishes?