Green bean casserole. Who doesn't love this stuff? Oh yeah, my kids. They'd rather eat green beans plain out of the can. That's just weird.
Despite the fact that I do not like mushrooms, I have always liked cream of mushroom soup in this recipe. And this time, I stepped it up a notch thanks to inspiration from my blogger friend SnoWhite and made my own. You can always use the canned stuff, it is convenient and all....but this is SO much healthier and tastier. You gotta try it.
Cream of Mushroom Soup Recipe
(makes equivilant of 1 can)
4 oz fresh mushrooms (may used canned as well, just drain the can)
1/2 cup finely diced onion
1 T. oil or butter
1/2 cup chicken broth
1/2 cup milk
1 T. cornstarch
salt and pepper, to taste
Chop mushrooms to desired size - I diced them very small - but you can leave whole if you want. In a saucepan, saute onions with mushrooms in 1 T. oil or butter until onions are translucent (about 5 minutes). Add chicken broth and heat to boiling. Mix 1/2 c milk with cornstarch until well mixed, and add to the boiling mixture, stirring frequently until thick (mine took several minutes). Season with salt and pepper, if desired.
Green Bean Casserole Recipe (makes one 9" pie-pan full, double it for a 13 x 9"pan)
2 (14.5 oz) cans green beans, well drained
1 can cream of mushroom soup (or recipe above)
1/2 cup milk (if you made the soup, reduce to 1/4 cup or less)
1 t. worcestershire sauce
pepper, to taste
3 oz. french fried onions
Preheat oven to 350°.
Combine green beans, soup, milk, worcestershire sauce, and pepper in a large bowl. Spoon into a greased 9" (square or circle) baking dish.
Bake for 20 minutes. Top with french fried onions and return to oven for another 10 minutes or until onions are lightly browned.