Description
A delightful twist on the classic green bean casserole, featuring creamy mushroom soup, sautéed mushrooms, and a crunchy breadcrumb topping.
Ingredients
Scale
- 1 pound fresh green beans
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 2 cups cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Blanch the green beans in salted boiling water for 3-4 minutes until tender-crisp, then drain and rinse under cold water.
- Sauté the onions and mushrooms in olive oil in a skillet over medium heat for 5-7 minutes until softened.
- Mix the sautéed vegetables with the blanched green beans, cream of mushroom soup, and half of the shredded cheddar cheese, seasoning with salt and pepper.
- Assemble the mixture in a greased baking dish, top with remaining cheddar cheese and breadcrumbs.
- Bake for 25-30 minutes until golden brown.
- Cool slightly before serving.
Notes
This casserole can be prepared a day in advance. Just assemble without baking and store in the refrigerator until ready to cook. Consider customization options like adding bacon or substituting green beans with asparagus.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg