Green Bean Casserole

Did someone say Green Bean Casserole? I’m in. I love green beans and I love making this dish Thanksgiving or not. It’s my go-to comfort food and maybe it will soon be yours too. And it’s not entirely bad for you since it consists of green beans, mushrooms and ok, you got me, French onions. Admit it, healthy or not, without a little sprinkle of French onions this would just not be the same.

There are a million ways to make green bean casserole – what’s your favorite way to make this crowd pleaser?


  • 4 cups Green beans

  • 2 cups of Mushrooms

  • 1 can Cream of mushroom soup

  • 1 cup French onions


1) Boil a pot of water over stove and put in the washed and clean green beans. Boil for about 10 minutes or until tender.

2) Wash and slice mushrooms into thin slices and sauté in a pan until golden brown. Add cream of mushroom and set aside.

3) In an oven proof baking dish, add drained green beans, mushroom mixture and French onions and bake in oven 400 degrees for about 15 minutes.

Tip: Since the French onions and cream of mushroom are heavily seasoned I avoid adding salt and pepper.


Mushroom Soup

Once you make this soup once you’re going to want to make it again and again.

I’m a huge fan of mushrooms so I knew I had to put together a quick mushroom soup that also tasted really good.

The minced garlic really makes the soup and pulls all the flavors together.

Mushroom Soup


  • 1 cup sliced mushrooms
  • ½ cup diced green onions
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 2 tablespoons olive oil
  • Black pepper and salt


Heat olive oil in small pot over medium heat. Add minced garlic and sauté for a few minutes. Stir in the mushrooms and season with salt and pepper. Saute until mushrooms are golden brown. Add the vegetable broth. Cover the pot and bring the soup to a boil. Pour the soup into bowls, add diced greens onions and serve.

Serves 1-2.