Ingredients:

  • 2 (14.5-ounce/411g) cans cut green beans, drained and rinsed
  • 1 tablespoon/15ml olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 8 ounces/225g cremini mushrooms, sliced
  • 1/4 teaspoon/1g dried thyme
  • 1/4 teaspoon/1g freshly ground black pepper
  • 1/4 teaspoon/1g salt (or to taste)
  • 1 (10.75-ounce/305g) can condensed cream of mushroom soup (reduced sodium is preferred)
  • 1/2 cup/120ml milk or half-and-half
  • 1 tablespoon/15ml Worcestershire sauce
  • 1/4 teaspoon/1g garlic powder
  • 1 1/2 cups/75g canned fried onions, divided (French's or similar)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add sliced mushrooms, thyme, pepper, and salt to the skillet. Cook, stirring occasionally, until the mushrooms are softened and have released their moisture, about 8-10 minutes.
  3. Stir the drained and rinsed green beans into the mushroom mixture. Cook for another 2-3 minutes to heat through.
  4. In a mixing bowl, whisk together the condensed cream of mushroom soup, milk or half-and-half, Worcestershire sauce, and garlic powder until smooth.
  5. Pour the green bean mixture into the prepared baking dish. Spread the creamy sauce evenly over the green beans.
  6. Sprinkle 3/4 cup/38g of the fried onions evenly over the sauce.
  7. Bake in a preheated oven at 350°F/175°C for 20-25 minutes, or until the casserole is bubbly and heated through.
  8. Sprinkle the remaining 3/4 cup/38g fried onions over the casserole and bake for an additional 5 minutes, or until the onions are golden brown and crispy.
  9. Let the casserole rest for 5-10 minutes before serving.