This is a very special recipe to me, as it was the only dish I made growing up. And I only got to make it once a year, for Thanksgiving. Now, every year my family insists I make it, the same exact way I made it as a kid. Well, this year, I switched it up by adding some sautéed mushrooms. I loved the flavor of the cream of mushroom soup, but really felt like I was missing out by not having actual mushrooms. I must say, adding mushrooms really makes the difference I was looking for. But, above all else, the most important difference between this green bean casserole recipe and the classic on the French’s fried onion package, FRESH green beans!

Ingredients:
4 pounds fresh green beans, stem cut off and split in half
2 10 ounce cans cream of mushroom soup
1/2 cup milk
12 -15 crimini or baby-bella mushrooms
2 teaspoons salt
2-3 cups French’s fried onions

Directions:
Preheat oven to 350F

Clean the mushrooms with a damp paper towel. Remove stems and save for making veggie or chicken stock. Slice 1/4 inch thick and sauté in a splash of olive oil, over medium-high heat, making sure not to overcrowd the pan. Not overcrowding the pan with mushrooms will allow for better browning. You will probably have to do this in a few batches.

In a large bowl, mix together the halved green beans, canned soup, milk, salt, and sautéed mushrooms.

Pour everything into a large casserole dish and decorate with fried onions. My design of choice is a simple border.

Bake for 30-45 minutes. The time it will take for your casserole to bake depends both on the thickness of the beans you use and how crispy vs. soft you like your veggies. I veer toward the shorter cook time because I like my veggies to still have a good bite to them.