Your family will love this for Thanksgiving or anytime you want a warm and cozy side dish. Elevate this classic dish with our Hungarian Mushroom Soup.
Ingredients:
- 4 cups frozen cut green beans, completely thawed, do not cook. (about 20 oz.)(or may use fresh blanched beans)
- 1 1/4 cups Saucier Hungarian Mushroom Soup (save the rest for lunch!)
- ½ cup half & half
- 1 TB cornstarch
- ¼ tsp ground pepper
- 2 TB dry sherry (or dry vermouth)
- I tsp soy sauce
- ¼ tsp dried thyme
- ¼ tsp salt
- 1 1/3 cups canned French fried onions, (a little under half of a 6 oz can),divided 2/3 cup and 2/3 cup. To keep the casserole gluten free, make sure to use the gluten free French fried onions.
Thaw the 4 cups frozen cut green beans.
Preheat oven to 350°
Spray a 2 quart casserole dish with oil, set aside (you can use and 8x8 or 9x9 as well).
In a medium bowl, whisk the ½ cup of half & half with 1 TB cornstarch.
In a medium saucepan slowly heat 1 1/4 cups of Saucier Hungarian Mushroom
Soup. When hot, whisk in the half and half mixture, cook and stir until slightly
thickened. Turn off heat, stir in dry sherry, thyme, soy sauce, salt and pepper.
Fold in 2/3 cup of the fried onions (keep remaining 2/3 cup for later).
Place green beans into casserole dish. Pour sauce over beans and mix well,
coating and spreading out evenly.
Bake uncovered for 25 minutes at 350°. Remove from oven and spread remaining 2/3 cup onions over the top. Bake an additional 5-10 minutes, until onions are golden.
Serve immediately. Serves 6.
