12oz.– 1 lb. fresh green beansends trimmed and cut into 1” pieces
4cups1 quart chicken stock
211-oz. cans cream of mushroom soup
16‑oz. can French‑fried onion rings
¼tsp.Kosher salt
1/8tsp.freshly ground black pepper
¼tsp.garlic powder
¼lb.Gruyere cheeseshredded (Swiss works, too)
Instructions
Preheat the oven to 350 degrees.
Melt the butter in a large skillet. Sauté the onions and mushrooms in the butter until softened (about 8 minutes).
Meanwhile, boil the green beans in the chicken stock for 10 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, combine the onions, mushrooms, green beans, mushroom soup, onion rings, and seasonings. Stir well. Add in half of the Gruyere cheese; stir to combine.
Pour into a casserole dish sprayed with cooking spray. Top with remaining Gruyere cheese. Bake, uncovered, for 30 minutes. Let rest 5 minutes before serving.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword Easter side dish, Green Bean Casserole, Thanksgiving, Thanksgiving Recipes