This ultimate green bean casserole is made with the classics like Campbell’s cream of mushroom soup and French’s fried onions but made decadent with ingredients like fresh golden brown mushrooms and fresh green beans.
2 Teaspoons of fresh thyme sprigs
- Preheat oven to 350 F.
- Bring a large stock pot of water to a rolling boil. Cook green beans for 3-4 minutes and transfer into a large bowl filled with ice water. This will stop the cooking process of the beans. Once cooled, drain and transfer beans to a separate large bowl.
- In a large sautè pan, melt butter on medium heat. Add in sliced mushrooms and cook for 5-10 minutes or until mushrooms are golden brown. Add in minced garlic and cook for 1-2 minutes or until fragrant.
- In a large bowl, stir together the soup, half and half, black pepper, soy sauce, and thyme sprigs.
- Combine the soup mixture, mushrooms, 1/2 crunchy onions and green beans together. Transfer mixture to a large casserole dish. Cover with foil and bake for 20 minutes. Remove foil, top with remaining onions and bake for an additional 5-10 minutes or until bubbly and golden brown.
*If making the recipe the night before, make up until step 4, cover with plastic wrap and wait to add the crunch onions until just before baking.