Supreme Green Bean Casserole

By srumbel

Because I have so much going on in my kitchen on holidays I always go for the quick and easy recipes that still pop with that wow-factor. Like this Supreme Green Bean Casserole!

It literally takes minutes to prepare but it looks and tastes like something you spent hours on. The secret is to use canned green beans then dress them up with buttery sautéed mushrooms! Yes, canned green beans!
from southyourmouth.com

Ingredients

• 4 14.5-oz. cans Del Monte Cut Green Beans
• , drained well
• 1 16-oz. carton fresh baby bella or button mushrooms, sliced
• 1/2 cup butter
• 1/2 teaspoon pepper
• 1 10.5-oz. can cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1 6-oz. container crispy fried onions (such as French’s), divided

Preparation

Step 1

Sauté mushrooms in butter in a large skillet over medium-high heat. Season with pepper then cook until mushrooms are golden brown.

Meanwhile, combine mushroom soup, milk, garlic, salt and onion powder in a large mixing bowl and whisk until smooth.

Add drained green beans, mushrooms (with butter) and 3/4 cup of fried onions to soup mixture then gently stir until combined. Spoon mixture into a 2-quart baking dish then bake, uncovered, at 350 degrees for 20 minutes. Remove dish from oven then top with remaining fried onions. Continue baking for 10 minutes then serve.

Notes:

If you use unsalted beans or butter or low-sodium soup, increase salt to taste when combining ingredients.
You can omit mushrooms if preferred. Replace mushrooms and butter with one additional can of cream of mushroom soup plus 1/4 cup milk.
For a more "from scratch" flavor, cook the beans for 20 minutes before draining well.
Do not prepare soup before adding to recipe.