After serving the traditional green bean casserole for many years, I decided to change it... my style! This recipe is my own, and it is not for the faint of heart... very rich and high in calories! Blondie ;^)
Notes from the Test Kitchen:
Green bean casserole is always a hit at the holiday table and this delicious recipe is a great twist on the classic dish. It's creamy, cheesy and over the top. The cream cheese adds tang and the celery adds a bit of crunch. I guarantee people will be going for seconds.
stick of butter, divided
dozen crimini mushrooms, sliced
evoo (extra virgin olive oil)
lg celery stalks, thinly sliced (literally see-thru)
(1 lg) sweet yellow onion, diced
cream of mushroom soup
can evaporated milk, 5 oz.
cream cheese @ room temperature, cut into 1" cubes
In 3 qt saucepan, melt 4 TBSP butter till bubbly. Saute sliced mushrooms on med-hi heat till soft and almost dry. Set aside in bowl.
Using same 3qt saucepan, pour in oil on med-hi heat till shimmery. Saute celery and onion till tender. Lower heat to med; add soup and milk. Use a whisk to incorporate the mixture. Add cream cheese and remaining butter; whisk till smooth. Add seasonings and stir. Gently fold in green beans.
In a 13"x9" baking dish, pour in soup/green bean mixture. Evenly sprinkle the Parmesan cheese on top, then evenly sprinkle cheddar cheese over that. Now arrange sliced criminis over cheeses. Bake 20-25 min until cheese is browning around edges.