Believe it or not, this is one Christmas dinner staple that I have never had before. So, when I asked my wonderful facebook fans for their suggestions of dishes to make, Debbie suggested an updated version of the classic green bean casserole. I have given this dish a slight twist by using apple juice, sauteed mushrooms, and fresh green beans, as well as a couple of updated ingredients. This dish turned out wonderfully, and I will definitely be adding this delicious side to my holiday menu. Thank you Debbie for such a great suggestion!
- 5 crimini mushrooms
- 2 tablespoons olive oil
- 1 tablespoon onion powder
- 2 cups fresh green beans
- 2 cups chicken broth
- 1 cup apple juice
- 1 box (I used pacific brand, it is msg free and it is so much yummier (and better for you) than the stuff in the can) cream of mushroom soup
- pinch of salt
- pinch of pepper
- 3 ounces crispy onions (I used Lars Own--so yummy, they taste great on sandwiches and salads too)
- Grated cheddar cheese
Preheat the oven to 350 degrees F.
Wash and trim the ends off of the green beans, and put them into a medium sized pot with the chicken broth and apple juice over medium-low heat.
Allow the green beans to cook for 10-15 minutes.
While the green beans are cooking, heat the olive oil in a skillet.
Slice the mushrooms into 1/4" thick slices.
Add the mushrooms to the heated olive oil, and sautee for 5 minutes.
When the green beans have cooked, drain them.
In a large bowl, combine the green beans, mushrooms, cream of mushroom soup, onion powder, salt, and pepper. Make sure you mix it well, making sure that the onion powder, salt, and pepper are evenly dispersed throughout.
Grease a 9X13 casserole dish.
Pour the green bean mixture into the casserole dish. Use a spatula to even out the mixture.
Sprinkle the cheese and the crispy onions on the top.
Bake 20-30 minutes.
I loved this casserole so much, I couldn't resist topping my Christmas-Dinner-in-a-Sandwich sandwich with a helping of green bean casserole. Sounds strange, tasted amazing!