A classic Egyptian comfort food, Macarona Bechamél oozes a creamy béchamel sauce, layered over penne pasta, savory beef, and gooey cheesy flavor throughout. This pasta casserole will be a huge hit with the whole family. The classic recipe with meat sauce can be found in […]
I love pesto. And I love avocados. This dish combines these two loves into a flavorful and fresh pasta salad! I’m a proponent of creative cooking, and using ingredients you have on hand to create delicious meals. Its a survival skill that comes in handy when […]
Green bean casserole is one of the best comfort foods out there. With the holidays around the corner, it is time to brush up on this delicious recipe and try making it from scratch as I do here. I use fresh, real mushrooms (sometimes that canned mushroom soup doesn’t really have mushrooms ya know…), usually fresh green beans (frozen works too in a pinch), and a few other easy to find grocery staples. The creamy mushroom soup is really what makes this casserole, so it is important to have a great soup full of flavor. The green beans are best when fresh, because they do not carry extra water from being canned or frozen, but the frozen option has worked well for me before. The flavors of these delicious vegetables are really amplified with the creamy soup and crunchy savory onions.
No cans are involved here! I have eaten and cooked this classic casserole made with Campbell’s canned condensed soups and canned green beans, and it is good. However, as you may have noticed from my posts, I am avoiding use of any canned foods, preservatives, and unnecessarily long ingredient lists that cause a number of symptoms in our bodies. There is a lot of sodium and preservatives in the canned goods. Once you taste it fresh from scratch, with fresh mushrooms and green beans, you will never want to go back! Now, when I try the canned recipes, it just doesn’t do justice to what this recipe really is. This is also incredibly easy.
All you need is my easy recipe for cream of mushroom soup, some fresh or frozen green beans, and fried onions. I make the soup in advance, which you could do the day before and refrigerate, or days before and freeze. This really simplifies the process the day of. You can also fry the onions yourself (see how to do it in my kushary post), or use classic crispy french fried onions from the store. These are SO good. They kind of taste like potato chips…I would try frying onions in an air fryer if I had one. I bet it would taste just like the store bought versions! I like the fried onions from Trader Joe’s because they are a little “healthier” and taste just as good, if not better, than home made. Use what you prefer!
- 1 recipe of my cream of mushroom soup (2 cups)
- 2 c fresh or frozen french green beans (washed and trimmed)
- 1 1/2 c fried onions
- Preheat oven to 350 degrees.
- Pour the washed and trimmed green beans into a casserole dish.
- Pour the mushroom soup over the green beans and mix well. Spread with a spoon into an even layer.
- Cover with foil and bake for 30 minutes. After about 20 minutes, take the dish out and stir in half of the onions. This will thicken the casserole. Place back in the oven, uncovered.
- Remove from oven and sprinkle with crispy onions over the top and serve warm.
- You may also add shredded cheese over the top at the 20 minute mark, after stirring in the fried onions.
This is another classic Egyptian dish. Oozing a creamy béchamel sauce, savory beef, and yummy cheesiness, this pasta casserole will be a huge hit with the whole family. There are many variations to make this casserole slightly healthier such as using vegetables instead of […]