One of my all time favorite holiday side dishes has always been French's green bean casserole. I'm a bit addicted to French's French fried onions, I like to put them on everything, although I'm perfectly happy to eat them straight out of the can. I know that I could make my own onion strings, but during the holidays I'll use whatever I can to save a little time here and there. Speaking of saving a little time, I still use canned soup and frozen green beans in my recipe and there is nothing wrong with that. This recipe is a classic for a reason and I just don't feel the need to mess with it (much) although I do like to make the recipe my own in some small way. This year I've classed things up a bit with some caramelized onions, apple wood smoked bacon, and an assortment of sliced mushrooms. I hope you enjoy my take on this holiday classic.
Time: 30 minutes Makes: 1/2 cup
1 Tablespoon salted butter
1 small yellow onion
- Cut onions to desired size, for this recipe they were diced so you'll want to watch them a little closer so they don't burn.
- Over medium-low heat melt the butter in a medium sized skillet
- Add onions, stir to coat with butter, and let them cook. Make sure to check them every five minutes or so and give them a good stir to keep them from sticking to the bottom of your skillet.
- When onions have reached the desired color, remove them from heat and allow them to cool. I stopped cooking mine after 25 minutes since I didn't want them very dark.
When choosing your skillet for making caramelized onions, stainless steel or cast iron is preferred, but non-stick works as well. In fact, I ran out of available cookware and ended up using a 10 inch non-stick skillet because it was the only thing clean.
These will store refrigerated for several days when kept in an air-tight container, so feel free to do this step in advance.
I forgot to take a photograph of the caramelized onions, but here are the mushrooms, bacon and onions all mixed together. Don't they look delicious?
Green Bean Casserole
Time: 50 minutes Makes: 12 servings
3 pieces of bacon
4 oz package of assorted sliced mushrooms (I used baby bella, shiitake, and oyster mushrooms)
½ Cup caramelized onions
18 ounces Progresso Creamy Mushroom soup
½ Cup 2% milk
2 packages frozen green beans
2.8 ounce package French's french fried onions
fresh ground black pepper, to taste
- In a large skillet cook three slices of bacon and set aside on a paper lined plate to cool.
- Add sliced mushrooms to remaining bacon grease and cook until tender. Set aside to cool and allow bacon grease to drain.
- Dispose of remaining bacon grease, but do not put it down the drain.
- In a large bowl combine, green beans, cream of mushroom soup, milk, caramelized onions, crumbled bacon, and mushrooms. Add black pepper to taste, then stir until everything is well coated with cream of mushroom soup.
- Transfer to a baking dish, top with a liberal amount of French's onions and bake 350°F for 30 - 40 minutes.
This dish will store refrigerated for several days when kept in an air-tight container so it can be made in advance and baked the day of your gathering. If you do plan on making it in advance make sure you don't add the French's onions until you are ready to bake.
Inspiration for this recipe:
French's Green Bean Casserole