No cans involved here! I have eaten and cooked this classic casserole made with Campbell’s canned condensed soups and canned green beans, and I did love it. However, as you may have noticed from my posts, I am avoiding use of any canned foods, preservatives, and unnecessarily long ingredient lists that cause who knows what in our bodies. Once you taste it fresh from scratch, with fresh mushrooms and green beans, you will never want to go back either! This is also incredibly easy.
All you need is my easy recipe for cream of mushroom soup, some fresh or frozen green beans, and fried onions. I make the soup in advance, which you could do the day before and refrigerate or days before and freeze. This really simpiflies the process the day of. You can also fry the onions yourself (see how to do it in my kushary post), but I will not insult the tradition of this casserole dish and leave out the classic French’s friend onions! They kind of taste like potato chips- some flavors are just nostalgic and shouldn’t be messed with! I have always used French’s fried onions, but the past couple of years I used the fried onions from Trader Joe’s because they are a little “healthier” and taste just as good. Use what you prefer!
- 1 recipe of my cream of mushroom soup (2 cups)
- 2 c fresh or frozen french green beans (washed and trimmed)
- 1 1/2 c fried onions
- Preheat oven to 350 degrees.
- Pour the washed and trimmed green beans into a casserole dish.
- Pour the mushroom soup over the green beans and mix well. Spread with a spoon into an even layer.
- Cover with foil and bake for 30 minutes. After about 20 minutes, take the dish out and stir in half of the onions. This will thicken the casserole. Place back in the oven, uncovered.
- Remove from oven and sprinkle with crispy onions over the top and serve warm.
- You may also add shredded cheese over the top at the 20 minute mark, after stirring in the fried onions.