I make my green bean casserole with mushroom soup from scratch. I add bacon, because everything is better with bacon!
4 strips of bacon, sliced
1 onion, diced
3 cloves garlic, minced
1 pound mushrooms, chopped
2 tablespoons all purpose flour
2 cups chicken stock
1/2 cup heavy cream
Salt and pepper to taste
2 pounds frozen cut green beans
1 - 6oz container fried onions
In a heavy bottom pot set over medium heat, cook bacon until crispy and fat is rendered. Remove bacon, reserving to top the casserole. Adjust drippings so there is about 2 tablespoons of fat in the pan. Add onion and garlic and cook until translucent, scraping the bottom with the Old Country Kitchenware Scrape Spoon. Add mushrooms, toss, and turn to medium high heat. Cover for 5 minutes to allow the water to release. Remove the lid and cook, stirring occasionally, until all the water has cooked off. Allow the mushrooms to brown, scraping the bottom frequently. Add flour and cook for about a minute. Add a splashes of chicken stock and use to scrape the bottom and release browned bits. Add the remaining chicken stock and bring to a simmer. Blend with an immersion blender. Add cream and continue to blend and simmer until thickened. Season with salt and pepper. Stir in green beans then add to a casserole dish (if preparing in advance, at this point you can store in the fridge). Preheat oven to 375F. Bake 45 minutes or until green beans are tender. Top with onions and bacon, then bake for 5 minutes more until toppings are heated through.
