Description
A harmonious blend of tender green beans and sautéed mushrooms, enveloped in a creamy sauce and topped with a crunchy breadcrumb layer.
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 8 ounces mushrooms, sliced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup milk
- 1 teaspoon soy sauce
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Blanch the green beans: In a large pot, bring salted water to a boil. Add the trimmed green beans and blanch for 5 minutes until vibrant and slightly tender. Drain well and set aside.
- Sauté the vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onions and sliced mushrooms, sautéing for 5-7 minutes until softened and golden. Add the minced garlic and cook for an additional minute.
- Prepare the creamy mixture: In a mixing bowl, combine cream of mushroom soup, milk, and soy sauce. Stir until smooth, then fold in the sautéed vegetables and blanched green beans.
- Assemble and bake: Transfer the mixture into a greased baking dish. Sprinkle the shredded cheddar cheese and breadcrumbs on top.
- Bake for 25-30 minutes until golden brown and bubbly.
Notes
Make-ahead by preparing the casserole a day in advance and refrigerating. Adjust the baking time if it’s cold from the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
Keywords: green bean casserole, comfort food, vegetarian recipe, holiday side dish, classic recipes