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New Green Bean Casserole


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  • 2 lbs. fresh green beans, stem ends removed, beans cut in thirds or 2 lbs. (12 cups) cooked, frozen
  • stick butter
  • 1 cup thinly sliced shallots or chopped onions
  • 10 oz. baby bella mushrooms, sliced
  • 4 oz. shiitake mushrooms, stems twisted off and discarded, caps sliced
  • 1 box (18.3 oz.) creamy portobello mushroom soup (Cambell's Select)
  • 1 can French-fried onions


Preparation time 20mins
Cooking time 40mins


Step 1

Heat oven to 350

Lightly coat a 2-qt shallow baking dish with nonstick spray.

Bring a 4-to-5 qt. pot of lightly salted water to a boil. Add beans; cook 7 to 8 minutess until crisp-tender. Drain and return to pot.

Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add shallots and mushrooms; saute 5 minutes, or until lightly browned and liquid from mushrooms evaporates. Add to beans. Pour on soup, toss gently to coat; transfer to baking dish.

Top with French-friend onions.

Bake 30 min, or until hot and bubbly and onions are crisp.

Planning Tip: Can be prepared through Step 3, covered and refregerated up to 1 day ahead. Bring to room temperature before baking.


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