Green Bean Casserole Recipe
This Green Bean Casserole Recipe loaded with fresh green beans and sauteed mushrooms smothered in a creamy sauce and with shredded cheese and fried onion.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings, as side
- 1 lb fresh green beans, trimmed
- 12 oz white mushrooms, trimmed
- 1/2 large onion
- 1 cup Mexican four cheese
- 2 Tbsp olive oil (or canola oil)
- fried onion strings
- 2 cans cream of chicken soup (10.5 oz each)
- 1/4 cup sour cream
- 1/4 cup water
- ¼ tsp salt
- ⅛ tsp ground pepper
- ¼ tsp ground paprika
Align the green beans with the stem facing in one direction. Cut off the stems. (Green beans may be cut in half if desired.)
Add green beans to a large pot. Cover completely with water. Bring to a boil and cook until tender, about 15 minutes. Drain beans and transfer to a casserole dish.
Clean and slice mushrooms. Finely chop 1/2 the large onion. (Use the other half of onion to prepare homemade onion strings.)
In a skillet, heat 2 Tbsp oil. Saute mushrooms with onions until golden.
Slice the other 1/2 of onion, vertically and prepare fried onion strings. optional.
Add the mushrooms/onions to the green beans and mix well. Lightly season with salt and pepper.
In a small bowl combine all the ingredients for the sauce. Add to the green beans. Mix.
Sprinkle the cheese on over everything. Add fried onions to the edges of the dish.
Cover the baking dish with foil.
Bake covered for 25 minutes in a preheated oven to 375° F. Remove foil, bake uncovered an additional 10 minutes until cream bubbles and cheese completely melts.
Calories: 175kcal | Carbohydrates: 8g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 232mg | Potassium: 385mg | Fiber: 2g | Sugar: 4g | Vitamin A: 815IU | Vitamin C: 11.1mg | Calcium: 178mg | Iron: 1.2mg