Green Bean Casserole

I made this casserole despite the fact that the Hubbs refuses to eat, "Green Beans with Goo", even though this "goo" turned out to be the best casserole I've ever eaten.

It's a little more intense than the classic recipe, but I've made a couple shortcuts for Easter because I'm in charge of what feels like a million different side dishes.

If you like green beans and "goo", try this out.  You won't be sorry!



Green Bean Casserole

Topping
3 slices white bread, toasted
2 cups fried onions
2 tbsp butter, melted

Filling

2 tbsp minced garlic

1/2 white onion, diced

2 lbs. green beans
1 cup canned mushrooms, drained
2 cans Cream of Mushroom condensed soup
Salt & Pepper to taste


Preheat oven to 425F.

In a skillet, caramelize onions on medium-low for 20 minutes until browned.  Add garlic to saute quickly.  In a large pot, boil green beans until cooked, then strain.

In a large bowl, combine soup, beans, onions and garlic.  Transfer mixture to a casserole dish.

For the topping, cut the toasted bread into small croutons and combine with the fried onions.  Cover the casserole dish.  Brush or drizzle the butter over the top.

Bake for 16-18 minutes.

If the casserole has too much onion, you can omit the onions either in the filling or the topping.  If you omit them from the topping, double the bread to six slices.



Listening to:  Kanye West - Stronger