Description
This classic holiday side dish is loaded with flavor and texture. You really couldn’t ask for more in this Easy Green Bean Casserole with crunchy green beans and savory baby bella mushrooms blanketed in cream of mushroom soup topped with crunchy fried onions.
Ingredients
- 1 1/2 lb fresh green beans, trimmed
- 2 cups baby Bella mushrooms, sliced
- 2 tbsp butter
- 1 can (14.5 oz) cream of mushroom soup, gluten-free
- 3.5 oz fried onions, gluten-free
- 1/2 cup grated parmesan cheese
- 1/2 onion, sliced
- 3 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme
Instructions
1. Trim and rinse green beans and cook in steam basket for 8 minutes or until tender. Remove from heat and rinse in cold water. Set aside.
2. Meanwhile melt butter in large skillet and sauté mushroom and onions, along with fresh thyme. Sauté for about 4-5 minutes until softened. Add garlic and season with salt and pepper. Sauté for 2 more minutes.
3. Stir in can of cream of mushroom soup and whisk to combine.
4. Transfer the green beans to the skillet, add parmesan cheese and season with salt and pepper. Mix well to coat green beans evenly.
5. Transfer green bean and mushroom cream mixture to a baking dish. Add fresh thyme.
6. Top green bean mixture with crispy fried onions.
7. Bake at 350°F for 20 minutes. Serve hot.
Notes
Use fresh green beans for optimal crunch and flavor.
If using canned green beans, reduce steaming time or skip entirely.
Substitute regular cream of mushroom soup if not gluten-free.
Fried onions can be added after baking if you prefer extra crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Side Dish, Thanksgiving Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 219
- Sugar: 5g
- Sodium: 658mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg