Ingredients:

  • 1.5 lbs (680g) fresh green beans, trimmed, OR 1.5 lbs (680g) frozen green beans (thawed and drained)
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 oz (227g) cremini mushrooms, sliced
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 cup (60ml) chicken broth or vegetable broth
  • 1 (10.75 oz) can (305g) condensed cream of mushroom soup
  • 1/2 cup (120ml) milk (whole or 2%)
  • 1 1/4 cups (60g) store-bought French fried onions

Instructions:

  1. Blanch green beans in boiling water for 3 minutes if fresh, then drain well and set aside. Skip this if using frozen (thawed and drained).
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add sliced mushrooms to the skillet and cook until softened and lightly browned, about 5-7 minutes. Season with salt, pepper, and garlic powder.
  4. Stir in chicken (or vegetable) broth and scrape up any browned bits from the bottom of the skillet. Add condensed cream of mushroom soup and milk. Stir until smooth and combined.
  5. Add blanched green beans to the sauce and stir gently to coat. Pour the mixture into a greased 9x13 inch baking dish.
  6. Sprinkle French fried onions evenly over the top of the casserole.
  7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the casserole is bubbly and the French fried onions are golden brown.
  8. Let the casserole rest for 5-10 minutes before serving. This helps the sauce thicken slightly.