Well it’s finally here! Thanksgiving week! I hope you have your turkey thawing, and bread for stuffing cubed and drying! I still have several recipes to share in this series and I promise to get them all in before the holiday! Next up is green bean casserole.
In 1955 Dorcas Reilly developed the original recipe for green bean casserole in a Campbell’s soup test kitchen in New Jersey. It was an immediate hit and Campbell’s soup co. now estimates that 30% of all mushroom soup sold today is utilized in variations of this famous recipe.
I have made the quick and easy version many times with french cut canned green beans, soup, and crispy french onion topping. Very easy. And yes, very tasty.
For special occasions I sometimes put in the additional effort to make it from scratch or “doctor” the recipe a bit. French cutting green beans by hand is a tedious, inconsistent mess. So I use a food processor with a slicing blade on it and stack the beans horizontally in the feeder opening of the food processor instead of up and down. Pulse on a lower speed and gently push the beans through. This makes cutting green beans super fast and easy!
Once your beans are ready I steam them until they are soft, drain and set aside. I still use mushroom soup but I jazz it up a little with some sauteed mushrooms and onions. And top with french onion topping! Yum!
Below is the official recipe. I hope you enjoy it whether you do a quick canned version or take the few extra steps to make a fresh version for your family. Enjoy!
3 cups french cut green beans
1/2 of a small onion diced
1/2c. Sliced button mushrooms
1-2 Tbsp butter
1 can cream of mushroom soup
1 c. Milk
1 canister/container of french fried onions
Preheat the oven to 350°F. In a large pan saute’ onions and mushrooms in butter until golden brown. In a large bowl add sauteed mushrooms and onions, to green beans. Add mushroom soup, and milk stir until well mixed. Pour into a glass baking dish. Top with french onions and bake until warmed through and onions are lightly browned. Enjoy!