Green bean casserole is such a classic Thanksgiving side that even when we have these other great veggie sides my family still demands green bean casserole. I actually didn’t really like it until a couple years ago and even though I like it now, I wanted to make it into something I love.
What I didn’t love about it is that it was basically a canned dish. BLEH! There are some great things that come in cans, but usually nothing that can’t also be found fresh now, which is so much better, don’t you think? So this recipe revamp really isn’t anything that strays too far from the original, but it really does bring out the signature flavors of the dish.
- 8 cups green beans
- 3 cups water (for cooking green beans)
- 1 cup chicken or vegetable broth
- 2 tbsp salt
- 2 cans of condensed mushroom soup
- 1 cup water (for soup)
- 1/2 tbsp worcestershire sauce
- 1 tbsp cooking sherry
- 1 cup finely chopped mushrooms
- 1 can/box of French-fried onion rings.
Preheat the oven to 350°F.
First you are going to want to cook your green beans. Rinse green beans thoroughly and then using hands, snap off the stem and snap each bean into bite size pieces. (This is a great activity for kids to help with because it requires no knives.) In a medium saucepan, boil 3 cups of water and 1 cup of broth. Add beans and return to a boil. Reduce heat to a low boil and cook for about 10 minutes until beans begin to get tender. Remove from heat, strain, and transfer to an ice bath to discontinue cooking. Strain again.
In a medium saucepan add soup, water, worcestershire, and sherry. Bring to a boil. Remove from heat and add mushrooms.
In a casserole dish, combine soup, green beans and half of the onions. Bake for 25 minutes. Remove from the oven and add the remaining onions to the top of your casserole and bake for an additional 5 minutes. Serve and enjoy!
Using the fresh green beans, adding more mushrooms, and using worcestershire and sherry to compliment their flavors really brings out the taste in this dish!