Supreme Green Bean Casserole

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Recipe by South Your Mouth

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Supreme Green Bean Casserole

4 14.5-oz. cans green beans

1 16-oz. carton fresh baby bella or button mushrooms, sliced

1/2 cup butter

1/2 teaspoon pepper

1 10.5-oz. can cream of mushroom soup

1/2 cup milk

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon onion powder

1 6-oz. container crispy fried onions (such as French’s), divided

Cook beans (with liquid) in a saucepan over medium heat for 20 minutes or until ready to use. 

Meanwhile, sauté mushrooms in butter in a large skillet over medium-high heat. Season with pepper then cook until mushrooms are golden brown. Set aside. 

Combine mushroom soup, milk, garlic, salt and onion powder in a large mixing bowl and whisk until smooth.

Drain green beans well then add beans, mushrooms (with butter) and 3/4 cup of fried onions to mushroom soup mixture then gently stir until combined. Spoon mixture into a 2-quart baking dish then bake, uncovered, at 350 degrees for 20 minutes. Remove dish from oven then top with remaining fried onions. Continue baking for 10 minutes then serve.


  • If you use unsalted beans or butter or low-sodium soup, increase salt to taste when combining ingredients.
  • You can omit mushrooms if preferred. Replace mushrooms and butter with one additional can of cream of mushroom soup plus 1/4 cup milk.
  • Cooking the beans before adding them to the other ingredients gives them a more "from scratch" flavor.
  • Do not prepare soup before adding to recipe.