which green bean casserole version to make?
Here's my personal version. Even Green Bean Casserole haters have come back for seconds. And any leftovers can be made into a new main dish by the addition of cooked bite-size pieces of turkey.
BREEZY GREEN BEAN MUSHROOM CASSEROLE
1 pound package frozen whole green beans, thawed
6-8 fresh Shitake mushrooms
1-2 clusters Oyster mushrooms (or 1 cluster oyster mushrooms & 1 cluster Maitake mushrooms)
6-8 Cremini mushrooms
2-3 tablespoons butter
1 can regular condensed Cream of Mushroom Soup (NOT low or no fat!)
¾ cup of half-and-half or heavy cream
1/3 cup dry sherry
Salt & freshly ground black pepper to taste
1 can French’s Original French Fried Onions
Preheat oven to 350.
Rinse & trim mushrooms (discard shitake stems or save for stock); slice. In a skillet large enough to hold all ingredients, melt butter & sauté mushrooms until they release their liquid & are “just” starting to brown a little. Stir in soup, half-&-half or cream, & sherry. Stir & simmer gently until mixture thickens a little, season to taste with salt & pepper, & gently fold in thawed green beans & approximately 1/3 can of fried onions. Transfer mixture to a baking dish (around 2-3 quart size) & bake for 20 minutes or until heated through, then top with remaining fried onions & continue baking for another 10 minutes or until onion topping is toasted a bit.