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Over the Thanksgiving holiday, Jack and I were brainstorming some recipe ideas – wanting to make sure that we share the recipes that you (our wonderful readers!) are looking for here on A Family Feast! I noticed that a number of visitors to our site searched for Green Bean Casserole – the classic side dish that so many families enjoy around the holidays.
So many Green Bean Casserole recipes found online use canned condensed cream of mushroom soup as the sauce, and canned fried onions on top. But our version is made fully from-scratch – and the results are amazing!!
Jack first set out to make his own condensed cream of mushroom soup recipe which you can find here. This soup base is incredibly creamy and flavorful and has tons of sliced mushrooms inside!
We also made our own crispy onions – which are super easy to make yourself and much more delicious than any store bought variety.
Finally we layered the condensed cream of mushroom soup with some fresh green beans that we blanched in vegetable stock, and placed the mixture in a baking dish with a generous (optional) sprinkle of cheddar cheese on top.
After baking the green bean casserole until hot and bubbly, sprinkle the top with the crispy onions and serve with your favorite holiday prime rib, turkey, ham. Enjoy!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Green Bean Casserole
Note: Feel free to omit the cheddar cheese in this recipe if you prefer.
- 2 cups prepared Condensed Cream of Mushroom Soup (see our homemade recipe here)
- ½ pound sweet onion, sliced extremely thin (use mandolin if you have one)
- 2 tablespoons corn starch
- Vegetable oil for frying
- 1 pound fresh green beans trimmed
- 2 cups vegetable stock
- 1 cup cheddar cheese, optional
- Prepare the Condensed Cream of Mushroom Soup recipe, set aside.
- Place sliced onions in cold water and let soak for ten minutes. Drain and dry completely with paper towels. Place back in dried bowl and add corn starch and toss to coat.
- Heat oil about halfway up the sides of a cast iron skillet to 350 degrees F using a candy thermometer.
- Cook onions in batches for 2-3 minutes per batch until golden, using tongs and a spider or other type of strainer to move around as they cook. Drain on paper towels and let oil recover to 350 before frying next batch. Set aside.
- Preheat oven to 350 degrees F.
- Place a low wide sauté pan over high heat and add stock and beans. Try to lay beans flat in the liquid.
- Boil uncovered until the liquid has completely evaporated and remove from heat, about ten minutes. (Note: after baking, the beans will be soft. If you like them a little crispy, only blanch them for five minutes.)
- In a 1 ½ quart casserole dish, place blanched beans, mushroom soup mix and sprinkle with optional cheddar cheese.
- Bake uncovered for 25 minutes. Remove from the oven and top with the crispy onions and serve.
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Disclosure: This post contains affiliate links.
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Condensed Cream of Mushroom Soup
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