This recipe for green bean casserole uses fresh green beans instead of canned and delicious porcini mushroom bisque (which also works GREAT as a vegetarian mushroom gravy!) instead of what most traditional recipes call for, which is Campbell’s Cream of Mushroom soup. I did stick to the traditional topping of French’s Fried Onions, though. It’s an easy recipe that can be thrown into the crock pot for 2 1/2 hours while you prepare the rest of your holiday meal. Makes about 6-8 side dish servings.
What you will need:
a crock pot and very large skillet
2 lbs. fresh green beans
8 oz crimini mushrooms (I used the washed and sliced ones to make things a little bit easier)
1 1/2 cans of Amy’s Mushroom Bisque with Porcini Mushrooms (Amy’s condensed mushroom soup also works great for this recipe and makes for a really good gravy, too.)
1/2 c almond milk (or your milk of choice)
2 1/2 tbs butter
Swiss cheese slices
6 oz French’s Fried Onions
1 small sprig of fresh rosemary
Rinse green beans and let dry. Remove stems by snapping them off and discard. Then snap the green beans in half. Meanwhile, turn the crock pot on high heat and let it warm up. In a very large skillet, melt the butter and add the green beans and mushrooms and cook until the veggies soften (about 15 minutes). Add Amy’s Mushroom Bisque, almond milk and fresh rosemary and continue to cook for 5 minutes. Then, transfer the mixture to the crock pot, cover with Swiss cheese slices (I think I used about 8) and top off with about half of the French’s Fried Onions. Cook on high heat for two and a half hours. You’ll know it’s done when the edges of the cheese start to brown and get nice and crispy. Sprinkle more of the French’s Fried Onions on top and serve with Thanksgiving dinner.