Like the green bean casserole you grew up with but better, way better!Bacon, garlic, fresh green beans, mushrooms, plus homemade cream of chicken soup elevate this holiday dish to an entirely new, fabulously delicious level!. Boil a pot of water and add the green beans. So EASY to make using sliced brown or cremini mushrooms, you can make the soup a day or two before Thanksgiving for faster cooking time on the big day. This Green Bean Casserole is topped with cheese, almonds and fried onions for the ultimate holiday side! Boil for 5 minutes, then strain and run under cold water to shock them. Our green bean casserole recipe gets all of its flavour from the base of this casserole — our cream of mushroom soup recipe. Reserve 1 cup of the cream of mushroom soup for the green bean casserole. Drain off fat. Looking for more holiday recipes? How to Make the Green Bean Casserole. Prep is minimal with canned beans and cream of mushroom soup – a classic everybody loves! Place mashed potatoes over green beans. Combine the soup, milk, soy sauce, green beans, salt and pepper, and half the onions. Cook and drain 1 quart of green beans. Place on top of beef mixture. Preheat oven 325F. This casserole can be prepared ahead up to 2 days, so you can relax a little on Thanksgiving or Christmas Day. Combine with 1 can cream of mushroom soup. Cook enough potatoes to make about 1 1/2 quarts when mashed. Bake for 25-30 minutes, then top with the remaining onions, and bake another 5 minutes. Put into bottom of large, deep casserole. If you want to make the classic version: it’s 1 can condensed cream of mushroom soup, 1 can of milk, 1 tsp soy sauce, 1lb green beans, and a 6oz package of french fried onions. Top mashed potatoes with 1 cup grated cheddar cheese.