Green Bean Casserole
Looking for a way to make picky eaters eat more veggies? Make them into a casserole! When my kids were little, this was the only way I could make them eat them without complaining
Print
Save
Servings: 6
Calories: 295kcal
Ingredients
- 1 garlic clove, minced
- 2 tablespoons of butter
- 1/2 cup onion, chopped
- 1 cup sliced mushrooms
- 3 cups sliced fresh green beans
- 3 cups chicken broth
- 1 - 10 oz can cream of mushroom soup
- 1 cup french fried onion rings
- ½ teaspoon of “Homemade Poultry Seasoning”
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Instructions
- Using a medium-sized pot, bring the chicken broth to a boil and cook the green beans until fully cooked but not super soft. You still want them to have a bit of a bite. Preheat the oven to 350F
- While the green beans are cooking, melt the butter in a large skillet and saute the onions and garlic until they become transparent. This releases their flavor.
- Add the sliced mushrooms to the skillet and the “Homemade Poultry Seasoning” and cook them for about 3-4 minutes or until tender.
- Drain the green beans and discard the broth or save it for soup. Add the cooked green beans to the skillet with the onions and mushrooms.
- Mix in the cream of mushroom soup and the french fried onion rings. Add salt and pepper to taste.
- Transfer the mixture to a baking dish (no need to add any butter or cooking spray), and bake for 20 minutes, uncovered.
- Take out the casserole and sprinkle the freshly shredded cheddar cheese on top. Continue baking for another 10 minutes or until the cheese is melted. Serve immediately.
Nutrition
Calories: 295kcal | Carbohydrates: 16g | Protein: 10g | Fat: 19g
Pin This Recipe