Fresh Green Bean Casserole Recipe

Fresh green bean casserole elevates this Christmas classic. This version uses fresh green beans and mushrooms to replicate the creamy richness of the original recipe with bolder, brighter tastes.


-2 pounds fresh green beans -8 ounces fresh cremini mushrooms -2 tablespoons butter -1 tablespoon olive oil -1 medium yellow onion small diced -2 cloves garlic minced -¼ cup flour -2 cups chicken or vegetable stock -Juice of half a lemon -1-2 teaspoons soy sauce -1 can cream of mushroom soup 10.5 ounces -1 tablespoon grated Parmesan cheese optional -Salt and pepper to taste -1 container French’s Crispy Fried Onions 6 ounces


Preheat the oven to 350 degrees Fahrenheit. Spray a baking dish measuring 9 inches by 13 inches with cooking spray. Put aside for later.

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Boil 3–4 quarts of salted water in a big kettle. Trim the green beans' ends and chop them into 1-2-inch segments as the water boils.

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Remove dirt with a moist towel before preparing mushrooms. Trim the stems and dice or slice them quarter-thick. Set aside.

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Add green beans to boiling water and simmer for 3–4 minutes. Drain and rinse the green beans under cold water to stop cooking.

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Heat butter and olive oil on medium in a large, high-sided saute pan or dutch oven. Add mushrooms, onion, and a pinch of salt. Drain and caramelize mushrooms. Add garlic and cook 1 minute

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Stock, lemon juice, 1 teaspoon soy sauce, salt, and pepper should be added slowly. Simmer, stirring. Add soy sauce, lemon juice, or salt and pepper. After cooling, add cream of mushroom soup, parmesan, and blanched green beans.

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Put the mixture in the baking dish. Evenly cover with fried onions. Bake 20–25 minutes until the edges are bubbling and the topping is brown.

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Calories: 227kcal | Carbohydrates: 22g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 494mg | Potassium: 410mg | Fiber: 3g | Sugar: 5g | Vitamin A: 702IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 2mg 

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