Green Bean Casserole
Classic Green Bean Casserole with Zesty Citrus Twist
This creamy green bean casserole delivers the ultimate holiday comfort with tender beans and a crunchy fried onion topping. It is a Mediterranean-style inspired side dish that balances rich mushroom cream with a bright, garden-fresh finish.
Prep time: 10 minutes Cook time: 30 minutes
Total time: 40 minutes Servings: 6
Ingredients:
1 lb (450 g) fresh green beans, trimmed and halved
10.5 oz (298 g) condensed cream of mushroom soup
1/2 cup (120 ml) whole milk
1 tsp (5 ml) soy sauce
1/4 tsp (1 g) black pepper
1 1/3 cups (80 g) crispy fried onions
1/2 cup (50 g) sliced mushrooms (optional)
Heat It Up with Eleven Eleven Sauce. To elevate the earthy flavors, stir a spoonful of WesMarMi Verde into the mushroom sauce before combining it with the beans. This organic citrus infused hot sauce acts as a zesty, bright flavor booster that cuts through the creaminess without adding heat, making it the perfect flavorful hot sauce for weeknight meals.
Heat Level: 0 out of 10 🔥
Eleven Eleven Sauce’s Wes Mar Mi is a bright, citrus-forward hot sauce made without vinegar, using organic lime and lemon juice for a clean, tangy snap and zero heat. It’s intensely flavorful yet refreshingly light, perfect for finishing tacos, marinating chicken or fish, or waking up bowls and salads. Add a bottle to your cart for a fresh, natural kick that makes everyday meals taste lively.
1. Preheat your oven to 350°F (175°C).
2. In a large white pot of boiling water, blanch the green beans for 5 minutes until tender-crisp, then drain.
3. In a large mixing bowl, stir together the mushroom soup, milk, soy sauce, black pepper, and WesMarMi Verde.
4. Fold in the blanched green beans and half of the crispy fried onions.
5. Transfer the mixture to a 1.5-quart (1.4 L) baking dish.
6. Bake for 25 minutes or until the sauce is bubbling.
7. Top with the remaining crispy onions and bake for an additional 5 minutes until golden brown.
8. Let sit for 5 minutes to allow the sauce to thicken before serving.
Tips & Variations:
Make it Fresh: Use fresh sliced mushrooms sautéed in butter instead of canned soup for a more gourmet, scratch-made texture and deeper umami flavor.
Regional Swap (Italian): Replace the fried onions with a mixture of panko breadcrumbs, grated parmesan cheese, and dried oregano (marjoram) for a Mediterranean-style herb crust.
Add some Crunch: Stir in 1/2 cup (60 g) of toasted slivered almonds or chopped walnuts just before baking to add a nutty contrast to the soft beans.
Other Users Suggest:
Replacing: Condensed mushroom soup. New Measurement: 1 1/4 cups (300 ml) heavy cream and 1 cup (100 g) sautéed mushrooms. Why: Creates a richer, more natural sauce base without the preservatives of canned goods.
Replacing: Green beans. New Measurement: 1 lb (450 g) steamed courgette (zucchini) spears. Why: Offers a softer texture and a fresh, summery variation on the traditional holiday dish.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat: Warm in a 350°F (175°C) oven for 15 minutes to help maintain the crunch of the onion topping. Freeze: This dish is best enjoyed fresh, as the cream sauce can separate and the onions lose their crunch when frozen.
Nutrition Facts (per serving)
Calories: 165 Protein: 4g Carbs: 16g Fat: 10g
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