When you add the flour, it combines with the butter to make a roux that thickens the soup. The mushrooms are sautéed in two batches (to help them brown instead of steaming them) in plenty of butter, which gives them amazing flavor and helps them brown. Dicing the mushrooms before sautéing and blending them ensures none of the pieces remaining are too large. I like to pulse the immersion blender until it’s semi-blended but not completely, so I have some pureed mushrooms and some pieces left in the soup. Second, we will eventually be blending them into the creamy soup with either an immersion blender or a regular blender. Dicing them takes a little time, but I do it for for two reasons.įirst, it gives them more surface area to brown and makes it easier too - you can just stir with a wooden spoon to brown all sides instead of having to make sure you flip over each mushroom slice. Diced mushroomsįresh button mushrooms are the base of the homemade cream of mushroom soup. That way they’re perfectly tender but not soggy, and baking the casserole only has to heat things up rather than doing the work of cooking the ingredients to perfection. Just throw 1 1/2 inch fresh green bean pieces in a salted pot of boiling water for 5-7 minutes or until they’re tender-crisp, and then shock them in a bowl of ice water to stop the cooking and keep them bright green. She didn’t think fresh beans would cook enough to be tender while baking the casserole, and she’s right. My mom came over for dinner when I was testing this recipe, and said she didn’t know you could make green bean casserole without canned green beans. Mix with green beans and top with onions.Blend the soup (as much or as little as you prefer).Let’s take a look at what we’re using and how. This recipe is from scratch where it makes the biggest difference - fresh green beans and homemade cream of mushroom soup - and uses convenience ingredients where it saves the most time and effort without sacrificing taste and texture - crispy fried onions. While this recipe makes enough for a Thanksgiving crowd (serves 12!), I have a small batch green bean casserole recipe that’s easy and accessible enough for a weeknight if you love this dish as much as I do! Ingredients and method
#CREAM OF MUSHROOM SOUP STRING BEAN CASSEROLE RECIPE FULL#
What’s a holiday meal without a delicious, creamy green bean casserole? Add in some rosemary sweet potato casserole with candied pecans or garlic truffle mashed potatoes along with a moist, juicy turkey or ham and you’ll have a feast!īut don’t settle for a dish full of limp canned green beans and canned mushroom soup when it can be sooo much better! This casserole uses freshly blanched green beans and a homemade cream of mushroom soup enriched with freshly browned mushrooms, thyme and plenty of sherry. Make ahead to make Thanksgiving day a little easier! It tastes amazing with it! The first image is with mushroom alfredo sauce, bacon and french onion topping, and the second image is with bread crumbs, french onion and it was made with cream of mushroom soup.Serve a crowd with this mostly-from-scratch green bean casserole - with fresh green beans, homemade cream of mushroom soup, and crispy fried onions! Sherry and thyme fill this holiday side dish with extra flavor.
I don't like to keep my food for longer than 3 days.īacon is, of course, optional, but if you are bacon eater then this is a game-changer. Leftovers: Place chilled green bean casserole in an airtight container and keep it for up to 3 days. If you do NOT eat chicken, you can use CREAM OF MUSHROOMS SOUP as a substitute. Cheese, as well as the cream of mushroom soup, cream of chicken or in this case MUSHROOM Alfredo sauce, have enough sodium. This could be also done at the last minute before serving. You would need to cook it in the microwave for 6-7 minutes or until cheese is completely melted and cream of chicken soup starts to bubble up, then take the casserole carefully out and add onions.įrench fried onions are already crunchy, so to avoid getting them soggy, add them after.
If you are using a microwave, I would add french fried onions after cheese is melted. Every 5-7 minutes, check to see if you need to add more water, and of course stir. So, pour water above the green beans, cover and crank the heat. For frozen around 20 minutes of cooking at high temperature. For fresh you will definitely need a longer time to cook them. If you don't want to use canned green beans, you can cook frozen or fresh ahead.
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