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When the air turns crisp and you’re seeking a familiar dish that warms from the inside out, it’s hard to beat a classic green bean casserole. This recipe brings together fresh green beans, savory mushrooms, and a creamy garlic-thyme sauce beneath a crunchy top. It’s the perfect side to serve on cool afternoons or during holiday gatherings.
Ingredients
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons butter
- 1 small onion, finely diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ½ cup milk (or half-and-half for extra creaminess)
- Salt and pepper to taste
- 1 cup crispy fried onions
Instructions
Begin by blanching the green beans. Bring a pot of salted water to a boil, add the beans, and cook for about 4 minutes. Drain them immediately and rinse with cold water to halt the cooking process. This ensures your beans stay bright and crisp.
Meanwhile, warm the butter in a skillet over medium heat. Stir in the onions and mushrooms, cooking until the onions are translucent and the mushrooms release their juices, about 5 minutes. Then toss in the garlic and thyme, stirring for another minute. Sprinkle in a pinch of salt and pepper.
Lower the heat and pour in the condensed cream of mushroom soup and milk. Stir everything gently until it combines into a luscious sauce. Add the green beans to the skillet and carefully fold them into the sauce, ensuring each piece is coated.
Transfer this mixture to a casserole dish and bake at 350°F (175°C) for about 20 minutes. Then, top with crispy fried onions and pop it back in the oven for another 5 minutes, or until the onions are golden and the casserole is bubbling around the edges.
This creamy green bean casserole is an unfussy yet crowd-pleasing dish perfect for holiday feasts or a simple weeknight treat. It’s especially great for anyone craving homey flavors without a lot of fuss. If you’re looking to lighten it up, use low-sodium or reduced-fat soup and milk. For a vegetarian version, check labels or opt for a veggie-friendly “cream of” soup. Feel free to add a dash of paprika or swap thyme for rosemary to switch up the flavor. However you serve it, this baked beauty brings warmth and coziness to any table.
