Out went the stale fried onions from the pantry, and in came fresh crispy Parmesan onions on top. Whisk in cream cheese, mustard, nutmeg, cayenne and 1/4 cup Parmesan and simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes; stir in lemon zest and toss with green beans. It enlists fresh green beans, sauced with creamy mushroom soup and topped with crunchy baked onion rings. Out went the canned, highly-processed, condensed soups that are a cornerstone of most green bean casserole recipes, and in came a creamy, fresh, homemade mushroom sauce. It has all the green bean casserole flavors we have come to know and love, but put together in a healthier way that preserves the freshness of the veggies involved. It’s made with fresh tender green beans, a rich creamy mushroom white sauce, and it’s finished with the classic French’s crispy fried onions to give it that delicious reminiscent touch. Oftentimes, based on size, it may also be necessary to snap the green bean in half. In a large saucepan, cook green beans in lightly salted boiling water for 10 minutes; drain and place in a 2-quart rectangular baking dish; set aside. We have recipes for every skill level and taste. Enter: our favorite fresh green bean casserole recipe (which we first found via Whole Foods). The only Green Bean Casserole recipe you’ll ever need! If you are used to and prefer a much softer green bean, you can par-boil or even par-steam your green beans before using them in the recipe. Canned will provide a softer casserole while fresh or frozen add have a bit more texture (and need more salt added to the recipe). When green beans are baked, as in green bean casserole, they come out tender crisp. Advertisement Step 2 If using fresh or frozen, cook your beans until tender-crisp, about 5 minutes for frozen and 8 minutes for fresh. Make ’em from scratch or with shortcuts. Green bean casserole recipes are perfect any time of year, not just for Thanksgiving. GREEN BEANS For this recipe, you can use fresh, frozen or canned.

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