Delicious Fresh Green Bean Casserole Recipe

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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 flavours.


– 2 pounds fresh green bean – 8 ounces fresh cremini mushroom – 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 ounce – 1 tablespoon grated Parmesan cheese optional – Salt and pepper to taste – 1 container French’s Crispy Fried Onions 6 ounce


Heat the oven to 350°F. Coat a 9x13-inch baking dish with cooking spray. Set aside. 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.

Step 1

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

Step 2

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

Step 3

In a big, high-sided saute pan or dutch oven, heat butter and olive oil over medium. Add mushrooms, onion, and a pinch of salt. Cook mushrooms until most of the liquid is gone and they are caramelising.

Step 4

Continue cooking for 1 minute with garlic. Cook the vegetables for 1-2 minutes after adding flour.

Step 5

Slowly add stock, lemon juice, 1 teaspoon soy sauce, and a bit of salt and pepper. Stir constantly as you simmer. Add more soy sauce, lemon juice, or salt & pepper to taste.

Step 6

Stir in the cream of mushroom soup, parmesan cheese, and blanched green beans after removing from heat.

Step 7

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.

Step 8

Also See

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Delicious Chicken Broccoli Rice Casserole Recipe