Fresh Bean Casserole with Creamy Mushrooms (TURKEY)


  • 1,1 lbs green beans (divided in 2 or 3)
  • 2 tablespoons of salt
  • 1 package of cream of mushroom soup mix
  • 3/4 cup milk
  • 1 teaspoon soy sauce
  • 2 cups grated cheddar cheese
  • 3 large onions (chopped)
  • Salt
  • Black Pepper (freshly ground)

Boil plenty of water in a large pot, add salt and boil the beans until they are slightly firm. While the beans are cooking, fill a large bowl with ice water and set aside.

When the beans are ready, drain them in a colander and immediately submerge them in ice water to stop cooking. Once the beans have cooled, spread them on a paper towel and let them dry.

On the other hand, fry the onion in a large pan until caramelized and set aside.

In a large bowl, add the mushroom soup mix, milk, soy sauce, half of the cheddar cheese and half of the caramelized onion.

Then add the beans and mix. Add salt and pepper if needed. Transfer the green beans to the greased baking dish. Bake in a preheated oven at 392 degrees for 20 minutes.

Remove the food from the oven and reduce the oven temperature to 352 degrees. Sprinkle the remaining onion and grated cheddar cheese on top of the beans and bake for another 20-25 minutes or until the top is golden. Remove from the oven and serve hot.

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