Kentucky Green Bean Casserole

Kristin Benham

By
@Kristin_Benham

You may note that traditionally, a condensed soup is used. However, I find that using the ready to eat soup provides a better result and the quality is better. DO NOT ADD MILK to this recipe! The soup is prefect as it is. I prefer the progresso as the mushrooms are bigger, but if you have another brand you prefer, that is perfect as well... You can do it completely from scratch, by seasoning approx. 1.5 cups of cream broth and slow cooking mushrooms in it. If you prefer your casserole thicker, you can use more fried onions.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6-8

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 can(s)
cut green beans
1 can(s)
progresso ready-to-eat cream of mushroom soup
1 can(s)
french fried onions (small can will do, but you can add more if you like)
1 pinch
sea salt
1 pinch
ground black pepper

INSTEAD OF CANNED CUT GREEN BEANS YOU CAN TRY

1 lb
fresh green beans - cleaned, tipped, and lightly steamed beforehand
2 can(s)
different cut green beans - mix it up - don't forget to drain and rinse!

Directions Step-By-Step

1
Heat Oven to 350F
2
In a medium bowl, mix the green beans of your choosing (see options) with the ready-to-eat soup.
3
Fold into the mix 3/4 can of fried onions
4
Add mix to casserole dish
5
Here you have a choice - you can either top with onions now, or wait until 10 minutes remain to add the onions. While adding now is easiest, adding with 10 minutes remaining provides the crispiest results!
6
Bake for 25-30 minutes.

About this Recipe

Course/Dish: Vegetables, Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian