Green Bean Casserole with Durkee Onions

I love to make this recipe and hope that you will too!

Green Bean Casserole with Durkee Onions

Serving Size - 12 people


1 28-ounce bag of frozen green beans, cut or French style, thawed 2 tablespoons unsalted butter 1/2 cup chopped shallot 2 cups sliced mushrooms Olive oil Kosher salt 1 can Campbell's cream of mushroom soup 1 cup heavy cream 1 cup white Cheddar cheese Freshly ground black pepper 2 cans Durkee fried onion rings


Pre-cook green beans for ½ the total cooking time, about 5 minutes. Drain and reserve. In a skillet, melt butter and a pinch of salt, stir and sauté shallots for about 5 minutes or until translucent and beginning to color. Drain shallots and reserve for later use. Add olive oil if necessary to the skillet to sauté mushrooms. Heat oil and add mushrooms; sauté until golden.

Stir soup and cream together in a large bowl, add shallots and mushrooms and stir to combine. Stir in the cheddar cheese. Season to taste with salt and pepper. Stir in green beans and toss until well combined.

Transfer to a buttered 9x13x2 casserole. Top with fried onions and bake for 30 minutes or until bubbly.

SidesElizabeth Karmel