I remember back in the day there was a fun Food Network show, the name of which slips my mind at the moment, about incorporating fresh ingredients with store-bought ones to achieve a final dish that was superb. As in, the fresh ingredients would take over, not just mask but almost elevate otherwise ordinary elements, generating a fabulous final recipe. This creation is exemplary of this concept and method of cooking. Lots of fresh mushrooms and fresh cream added to a couple of cans of the classic Campbell’s Cream of Mushroom soup. The components of the final sauce, including crispy French’s fried onions and tender green beans, is spiced with some cayenne pepper, simmered, layered and baked to a mouthful of deliciousness. Without any bias at all, this has to be the best green bean casserole I ever did have!
For some amazing crunch and a rich texture, I add classic store-bought fried onions in the sauce mixture, as well as sprinkle plenty on top before baking. This double fried onion inclusion not only seasons the casserole beautifully but gives the perfect depth of flavor and bite. Crisp green beans are first parboiled until tender and then added to the prepared, bubbly, simmering sauce, spiced, seasoned, mixed and baked to ooey gooey polished perfection. So darn good!
Spiced Green Bean Casserole
Ingredients
- 32 oz fresh green beans
- 2 tbsp butter *unsalted
- 1 tbsp vegetable oil
- 10 oz white mushrooms
- 1 tsp cayenne pepper
- ½ tsp garlic powder
- 1 tsp lemon pepper seasoning
- ½ tsp black pepper *freshly ground
- 1 tsp Kosher salt
- 2 cans cream of mushroom soup *21 oz total
- 1 cup vegetable stock
- 1 cup heavy cream
- 6 oz crispy fried onions *French's brand
Instructions
- In a large pot, boil water, add green beans and cook until tender (10-12 minutes). Strain and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Heat a large skillet on medium high heat. Melt butter and vegetable oil. Add sliced white mushrooms and sauté for 5 minutes. Cover, turn heat to medium low and cook mushrooms until softened and liquid is released, about 10 minutes. Uncover, turn heat to medium high, add spices (lemon pepper + cayenne powder + garlic powder, Kosher salt and freshly cracked black pepper). Mix well and continue to cook, uncovered for 5 minutes. Now add cream of mushroom cans and vegetable stock and cook for an additional 15 minutes, mix well and bring to a boil. Now turn heat to medium and cook until slightly thickened. Add ¾ of the crispy fried onions and mix to combine.
- Now add cooled green beans to mushroom mixture. Toss to combine. Place in large baking dish and top with remaining crispy fried onions. Cover dish with aluminum foil and bake for 40 minutes until bubbly. Carefully remove aluminum foil and bake for a final 5 minutes, uncovered.
- Delicious, creamy and indulgent Spiced Green Bean Casserole is now ready to serve. The perfect side dish on any dinner table or a part of any holiday menu. Enjoy! Nosh Farma'aiye.