Green Bean Casserole

🌿 Ingredients

• 1½ lbs fresh green beans, trimmed and cut into bite-size pieces
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 10.5 oz can cream of mushroom soup
• ¾ cup milk
• ½ cup shredded cheddar or Gruyère cheese
• 1½ cups French fried onions, divided
• Salt, pepper, and a pinch of sugar to taste

👨‍🍳 Directions

1. 1
   Preheat oven to 375°F. Blanch green beans in boiling salted water for 4–5 minutes. Immediately plunge into ice water to stop cooking and preserve color. Drain and set aside.
2. 2
   In a skillet, sauté mushrooms and garlic in a little butter over medium-high heat until golden, about 5 minutes.
3. 3
   In a large bowl, stir together cream of mushroom soup, milk, and cheese. Season with salt, pepper, and a pinch of sugar.
4. 4
   Add green beans, mushrooms, and ½ cup of the fried onions to the sauce. Mix well.
5. 5
   Transfer to a greased baking dish. Bake for 20–25 minutes until bubbly.
6. 6
   Top with remaining fried onions and cheese. Return to oven for 5 minutes until onions are golden and crispy. Serve hot!

🌿 Health Benefits

Green beans are rich in fiber, vitamins A, C, and K, and folate. Mushrooms provide B vitamins, selenium, and immune-supporting compounds. This dish is a great way to enjoy vegetables in a comforting, crowd-pleasing format. Using fresh green beans instead of canned significantly boosts the nutritional value.

📚 History

Green bean casserole was created in 1955 by Dorcas Reilly, a home economist at the Campbell Soup Company test kitchen. Originally called “Green Bean Bake,” it was designed to be a quick, easy dish using pantry staples. It became one of the most popular recipes in American history, with an estimated 20 million households serving it at Thanksgiving each year. The original recipe card is now in the National Inventors Hall of Fame.

❓ Quiz