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Eric’s Green Bean Casserole

Eric’s Green Bean Casserole

Review Overview

ease of preparation and cooking
10
availability of ingredients
10
specialized cooking utensils required
10

The Best... PERIOD!

This green bean casserole is miles beyond the original....I left the canned cream of mushroom soup in there as a nod. Many times I have skipped that and just creamed out the sauteed mushrooms. I spent years getting this one right. The best of the original with some improvements.

Eric’s Green Bean Casserole
 
Ingredients
  • Software:
  • 1 Large Bag French Cut Frozen Green Beans (Thawed and Drained)
  • 2 T Butter
  • ½ Cup Chopped Onion
  • 2 Cup Sliced Mushrooms
  • 1 Can Cream of Mushroom Soup
  • 1 Cup Heavy Cream
  • 1 Cup White Cheddar Cheese (I use cracker barrel Vermont sharp)
  • 1 Can Fried Onions (use the large can)
  • Hardware:
  • 12 inch Heavy bottom skillet
  • 13 X 9 Baking Dish (buttered)
Instructions
  1. Procedure: Preheat Oven to 350°
  2. Preheat Skillet over Medium High Heat
  3. Melt butter until it foams twice then add onions and sauté until clear.
  4. Add the mushrooms and cook until they release their moisture and turn golden brown.
  5. Stir in Cream of Mushroom Soup and Heavy Cream and mix until fully combined.
  6. Add the cheddar cheese ¼ cup at a time and allow to fully melt into sauce with each addition.
  7. Taste sauce and adjust salt and pepper levels to your liking.
  8. Squeeze all excess moisture from green beans and stir into sauce to completely coat.
  9. Stir in ½ of the can of fried onions completely coat these as well.
  10. Transfer to buttered Baking Dish and bake 30 Minutes .
  11. Top with remaining fried onions and return to oven for 5 minutes to crisp. Allow this dish 5 minutes to rest after removing from oven prior to serving.

 

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Review Overview

ease of preparation and cooking
10
availability of ingredients
10
specialized cooking utensils required
10

The Best... PERIOD!

This green bean casserole is miles beyond the original....I left the canned cream of mushroom soup in there as a nod. Many times I have skipped that and just creamed out the sauteed mushrooms. I spent years getting this one right. The best of the original with some improvements.

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