Recipe Abby’s Green Bean Casserole
RECIPE: ABBY’S GREEN BEAN CASSEROLE
This is my husband’s variation of the classic side dish. It is a forgiving dish that can remain in the oven (before the topping is added) while a turkey or prime rib roast is still cooking or come out early if everything else is done too soon, making it a holiday favorite.
Ingredients:
4 oz fresh cremini mushrooms, cut into quarters or smaller
1 T butter
1/8 t black pepper
1 can cream of mushroom soup
A little milk (about 1/4 can or 1/4 c)
2.8 oz crunchy fried onions
16 oz fresh green beans (frozen French cut will do in a pinch. Use canned beans if you hate yourself).
Directions:
Preheat oven to 350 degrees.
If using frozen beans, thaw, drain, and dry thoroughly with paper towels.
Sauté mushrooms in butter until they are slightly browned.
In a separate pot, combine soup, milk, and pepper.
Heat just to warm, stir in 1/3 of the fried onions, the beans, and the mushrooms and pour into a small casserole dish.
Bake 30 minutes, covered, until casserole is bubbling and beans are tender.
Cover with remainder of fried onions and bake uncovered until they are browned (just a few minutes!).
Serve hot, careful that each serving gets a fair share of the crunchy topping.