Green Bean and Mushroom Casserole

Are you in need of a tasty and comforting side dish for your next family gathering? Look no further than this delicious Green Bean and Mushroom Casserole!

Ingredients:

• 2 cans of green beans
• 1 can of cream of mushroom soup
• 1 cup of shredded cheddar cheese
• 1/2 cup of milk
• 1 cup of sliced mushrooms
• 1 small onion, diced
• 1 cup of crispy fried onions
• Salt and pepper to taste

Instructions:

• Preheat your oven to 350 degrees F.
• In a large bowl, mix together the green beans, cream of mushroom soup, cheddar cheese, milk, mushrooms, and onion.
• Season with salt and pepper.
• Pour the mixture into a casserole dish and top with the crispy fried onions.
• Bake for 25-30 minutes, or until the casserole is bubbling and the top is golden brown.

Popular questions:

• Can I use fresh green beans instead of canned?

Yes, you can definitely use fresh green beans. Just blanch them first before adding to the casserole.

• Can I omit the mushrooms?

Yes, you can leave out the mushrooms if you prefer.

• What can I use as a substitute for cream of mushroom soup?

You can use cream of chicken soup or a homemade white sauce as a substitute.

• Can I use a different type of cheese?

Absolutely, feel free to experiment with different cheeses like mozzarella or Swiss.

• How long will leftovers last in the fridge?

Leftovers can be stored in the fridge for up to 3 days.

Helpful tips:

• For an extra crunch, mix some panko breadcrumbs with melted butter and sprinkle over the top before baking.
• Add a dash of Worcestershire sauce or soy sauce for added depth of flavor.
• Top with freshly grated Parmesan cheese for a cheesy twist.

Expert Secrets:

• Cook the onion and mushrooms in a skillet before adding them to the casserole for enhanced flavor.
• Use full-fat milk for a creamier texture.
• Don’t forget to drain the canned green beans before using them in the casserole.