This is a staple in most homes during the Holiday season. Our house is no exception. I used to buy the canned soup and canned green beans when I made this pre whole food switch. My teenager and 9 yr old have NEVER liked this side dish until this recipe. They both ask for me to make it out of the nowhere this Holiday season. I must tell you, I honestly still buy my fried onions. I have yet to find a recipe that actually turns out crispy and edible. The latest recipe I tried turned to MUSH, causing my hubby to race to the store before they closed on Thanksgiving to buy a container of it. Some recipes also call for steaming green beans first if you are going to use fresh. I tried that approach once and no was the least bit impressed with the casserole. I have since learned that I do not need to steam them, only cook them longer. I also used a jar of my cream of mushroom soup that I froze because I wanted to show you how easy it is to thicken it back up, if it needs it, after it has been thawed.
Here is the recipe:
Cream of mushroom soup (recipe here)
about 1/4 cup Flour
If you are using frozen soup you have thawed and it is no longer a thick consistency, relax, you can easily fix the “problem”. This step is optional, takes a second longer to do, but makes it easier in the long run. Pour the soup through a strainer separating the mushrooms from the rest of the soup. Set the mushrooms in the baking dish. Place the soup in a pan on the stove top, add about 1/4 cup of flour and whisk constantly on med heat until it thickens back to a cream soup like thickness. Should only take a couple of minutes to do.
Back to the recipe…
In the baking dish, mix the green beans with the cream of mushroom soup….You can use frozen green beans (I recommend thawing them first) or fresh. If you are using fresh, you can either steam them until they are al dente or add them in as is. If you choose to add them in as is, they will need to cook longer. Mine were fresh green beans that I froze this summer.
Bake in the oven at 425 until the green beans are tender. Around 30 minutes usually. Can be longer if using fresh green beans.
Once the beans are cooked, add the fried onions to the top.
Place the dish back in the oven and bake until the fried onions are golden brown.