No proper Midwestern Potluck would be complete without Green Bean Casserole. The most common version features canned green beans, canned mushroom soup and of course, French’s Fried onions and is shared at church picnics and Thanksgiving tables all over; there’s a reason it’s so popular, it’s really easy, the ingredients are easy to keep on hand, and with all that salty goodness, people always eat it up. While I’m not saying the shelf stable version doesn’t serve its purpose, this particular menu is about elevating some classic potluck favorites. And don’t worry, I’ve kept the French’s onions. And since I’ve had many versions over the years, I feel quite confident when I say that this version of Green Bean Casserole definitely takes the prize. I’ve substituted in fresh green beans and homemade cream of mushroom soup, but not to worry, it’s still quick and easy and the extra effort of the modifications will speak for themselves. The fresh green beans make it bright in color and are a serious upgrade from the canned version. Making the mushroom soup makes it much more flavorful and a bit healthier. Of course, the element that stays the same is our signature old school ingredient: French’s fried onions. That familiar the crunch on top of the casserole tastes so good and makes this the best Green Bean Casserole you’ve had yet.
- 2+ cups homemade cream of mushroom soup- depending on how creamy you like it
- 1 ½ pounds fresh green beans; snapped and cut into 1-2 inch pieces
- 1 can French’s fried onions
- salt
- Preheat the oven to 350° F.
- Place 2 quarts of water in a medium pot on high.
- When it’s boiling, salt the water and blanch the beans for one minute.
- Remove them to an ice bath to stop the cooking process.
- Toss them in the soup in a large baking dish.
- Top with the fried onions.
- Bake until the onions are golden brown (about 30 minutes) and the beans are heated through. Serve with the rest of my Midwestern Potluck Menu.
