modified from Paula Deen
· 6 T. butter
· 2 cups diced onions
· 2 cups sliced fresh mushrooms
· 2-16 oz bags frozen green beans (French or regular) OR 8 cups sliced fresh green beans
· 12 cups chicken broth, optional
· 2 (10 3/4-ounce) cans cream of mushroom soup
· 1 (2.8-ounce) can French-fried onion rings (I use up to 4.5 oz)
· 1/2 tsp (or to taste) House Seasoning, recipe follows
Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth or water for 10 minutes and drain (or just cook as directed on bag). Add the green beans, mushroom soup, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 9x13 pan. Bake for 20 minutes, then top the casserole with the French-fried onion rings and bake for 5-10 minutes longer, or until the casserole is hot.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth or water for 10 minutes and drain (or just cook as directed on bag). Add the green beans, mushroom soup, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 9x13 pan. Bake for 20 minutes, then top the casserole with the French-fried onion rings and bake for 5-10 minutes longer, or until the casserole is hot.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Note: I was asked to bring Green Bean Casserole to the Hansen Thanksgiving Dinner last year, and I am not a fan of the traditional Green Bean Casserole! So, I found and modified a recipe more to my liking--light on cream soup with added onions and mushrooms. I was asked to bring this to every other family meal for the rest of the winter--they loved it! And I like it, too. :)
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