Ingredients:

  • 1 kg (2.2 lbs) fresh green beans, trimmed and halved
  • 2 tbsp olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup, 200g)
  • 2 cloves garlic, minced (approx. 2 tsp)
  • 225g (8 oz) cremini mushrooms, sliced
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 can (10.75 oz / 305g) Campbell's Condensed Cream of Mushroom Soup
  • 120ml (1/2 cup) milk (whole or 2%)
  • 120ml (1/2 cup) sour cream
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 2 large shallots, thinly sliced
  • 1/2 cup all-purpose flour (60g)
  • 1/4 tsp salt
  • Vegetable oil, for frying (approx. 1-2 cups)

Instructions:

  1. Thinly slice the shallots, toss with flour and salt. Fry in hot oil until golden brown and crispy. Drain on paper towels.
  2. Blanch the fresh green beans in boiling salted water for 3-4 minutes. Drain and immediately plunge into an ice bath to stop cooking and retain color. Drain well. (Skip this step if using canned).
  3. Heat olive oil in a large skillet or Dutch oven. Sauté onion until softened. Add garlic and mushrooms; cook until mushrooms are tender and browned. Season with thyme, rosemary, salt, and pepper.
  4. Stir in the cream of mushroom soup, milk, sour cream, soy sauce, and lemon juice. Add the green beans (canned or blanched). Pour into the baking dish.
  5. Bake at 350°F (175°C) for 20 minutes, or until bubbly.
  6. Sprinkle the fried shallots evenly over the casserole. Bake for another 10-15 minutes, or until the shallots are golden and the casserole is heated through.
  7. Let stand for a few minutes before serving.