Green Bean Casserole with Fresh Mushrooms
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This green bean casserole recipe uses fresh mushrooms, heavy cream and slivered almonds, even better than the traditional one you are used to.
The fresh ingredients allow it to stand out from the rest, just think of it as a little twist on the in-law's favorite Thanksgiving Side-Dish.
INGREDIENTS
2 pounds green beans cleaned and ends cut off
12-ounces fresh mushrooms (sliced)
1/2 cup butter
1 small onion, minced
1 can Cream of Mushroom Soup
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup French Fried Onions, (the canned kind)
2 tablespoons slivered almonds, toastedMelt butter in a frying pan, add onion and cook until translucent, add mushrooms and cook for about 2 to 3 minutes, stirring so they don't stick and onion doesn't burn. Add green beans, stir and cook for about 2 to 3 minutes, add soup and heavy cream, stir to combine.
Place mixture in a baking dish, add French Fried Onion on top of green bean mixture, sprinkle with slivered almonds, bake at 350 degrees for about 20 to 30 minutes, or until mixture is hot and bubbly.