I think everyone has must-have foods at Thanksgiving. Personally, my Thanksgiving is incomplete without green bean casserole. I prefer the original (dare I say authentic? authoritative?) version made only with frozen Frenched green beans, full-fat Campbell's condensed cream of mushroom soup, and those naughty canned fried onions from the grocery store.
But in a nod to the modern foodie I've become, I made this version of green bean casserole last year with fresh green beans, caramelized onions and sauteed mushrooms. Some things remain the same: I still use canned condensed soup and fried onions, although I seek out the trans-fat-free onions from Trader Joe's. But that's just me. If you prefer to make your own mushroom cream sauce, feel free. I'm sure it will be delicious. Just make sure it's on the thick side or the casserole will be too runny. You want it to feel a little tiny bit like glue in your mouth. That's the way it's supposed to turn out.
Fresh green bean casserole
- 2 lbs fresh green beans, ends trimmed, cut into 2-inch lengths
- 2 Tbsp olive oil
- 2 large onions, thinly sliced
- 4 cups sliced mushrooms, any kind
- 2 cans low-fat or fat-free concentrated cream of mushroom soup, undiluted
- 1 cup canned french fried onions (try Trader Joe's no-trans-fats product)
- 1/2 cup low-fat or fat-free milk
- Freshly ground pepper to taste
Heat the oil in a large saucepan and saute the onions and mushrooms until they are softened and golden brown. Add the vegetables to the green beans in the bowl.
Preheat the oven to 350 degrees.
To the mixing bowl, add the cream of mushroom soup, fried onions, milk, and lots of pepper. (You won't need to add salt; the soup and the fried onions are salty enough.) Mix thoroughly, turn into a casserole dish, and bake 40 minutes, or until the casserole is bubbling. Serve hot.