Having lentils on hand is important in my household. My husband and I eat a mostly plant-based diet, so we need the good protein and carbs. They are great for tossing into a salad for a hearty and textured meal, kushary is a staple comfort […]
Cooking with lentils adds so much versatility to your diet and menu. There are many benefits to using lentils in your repertoire, mainly being that they are a nutrient rich legume full of protein and low in calories. Since I started cutting back on the […]
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.
When you think of typical Egyptian food, kushary may come to mind. Kushary is a classic Egyptian comfort food. It is a popular street food in Cairo and throughout Egypt. Kushary is a delicious combination of common pantry grains, chickpeas, crispy onions, garlic, and savory-tangy […]