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Thanksgiving: Classic Green Bean Casserole

Source of Recipe

From "Southern Casseroles" by Denise Gee


Recipe Introduction

"Campbell's Soup introduced this recipe in 1955 -- and a crunchy, gooey culinary legend was born. French-fried onion rings aren't just for this one casserole. Consider adding them to just about any creamy casserole that could benefit from some crunch and onion flavor."

List of Ingredients

â—¦ ¼ cup butter
â—¦ 1 cup sliced fresh mushrooms
â—¦ ½ to ¾ cup finely chopped yellow or sweet onion
â—¦ 6 cups chicken broth
â—¦ 8 cups fresh or frozen green beans, 3 to 4 inches long
â—¦ Two 10.75-ounce cans cream of mushroom soup
â—¦ 1 cup whole milk
â—¦ 1½ cups grated sharp Cheddar cheese
â—¦ 2 tsp soy or Worcestershire sauce
â—¦ â…› tsp ground black pepper
â—¦ 2 (2.8-ounce) cans French-fried onion rings


Recipe

Lightly grease a 13x9-inch or 3-quart casserole dish; set aside. In a Dutch oven, melt the butter over medium heat. Add the mushrooms and onion and sauté until tender, 5 to 7 minutes. Spoon the sautéed vegetables into a large bowl, reserving the drippings in the Dutch oven.

Preheat the oven to 350° F.
Add the broth to the Dutch oven and bring it to a boil over medium heat. Add the green beans, reduce the heat to medium-low, cover, and cook until the beans are tender, about 10 minutes. Drain them in a colander and set aside.

To the large bowl with the onion and mushrooms, add the green beans, mushroom soup, milk, 1 cup of the cheese, the soy sauce, and pepper. Stir gently to combine; adjust the seasonings as desired. Let stand 5 minutes.

Spoon half of the½ green bean mixture into the prepared dish. Top with one can of the onion rings. Add the remaining green bean mixture.

Bake uncovered for 30 minutes. Remove the casserole from the oven and top with the remaining onion rings and the remaining ½ cup cheese (or more, if desired). Bake an additional 10 to 15 minutes, until the casserole is bubbly, the onion rings are crisp, and the cheese is melted.


Serves 8 to 10