I’m not sure why I was surprised when I read that this casserole was actually created by Campbell’s in 1955. They researched what cans were most likely to be in a household pantry—the answer was green beans and cream of mushroom soup. Add some of their “fried onions” and poof—casserole. I redid the dish completely from scratch with real food, including doing the mushrooms stroganoff-style with sour cream, thyme, parsley and nutmeg.
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Time: About 35 minutes active; just over an hour total
1 large onion, sliced thinly
2 tablespoons flour
2 tablespoons extra virgin olive oil
1 tablespoon plus 1/2 teaspoon salt, divided
2 pounds green beans, ends trimmed and halved
2 tablespoons butter, preferably plant-based
1 pound mushrooms, sliced
6 garlic cloves, minced
1 teaspoon black pepper and dried thyme, each
1/2 cup sour cream
1/2 cup fresh parsley, chopped
- Preheat oven to 400 degrees.
- Toss onion slices with flour in a small bowl. In a medium skillet, heat 1 tablespoon extra virgin olive oil over medium heat. Fry half the onions until lightly browned and remove to a plate lined with a paper towel. Repeat with remaining onions. When finished, set aside.
- Fill a large pot with water and 1 tablespoon salt. Heat over medium-high heat until boiling and add green beans. Cook 3 minutes, drain and plunge into an ice bath to halt the cooking. Drain, rinse with cold water and set aside.
- In a large skillet, heat butter over medium heat. Add mushrooms and cook 5 minutes, until most of the liquid has evaporated. Add garlic, black pepper, thyme and remaining 1/2 tsp salt. Cook 3 minutes more and remove from heat. Stir in sour cream, parsley and green beans until combined.
- Spoon mushroom-green bean mixture into a 2-quart casserole dish. Top with fried onions and bake 15 minutes until heated thoroughly. Serve hot.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food, and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.