This Ain’t Your Grandma’s Green Bean Casserole

Preheat oven to 350 degrees.

Since I usually make this dish for Easter and Christmas, I usually use high quality frozen green beans (C&W Haricot Verts which are skinny French green beans are my favorite). Just make sure you use enough for a full pound of green beans. Be careful since packaging sizes seem to change frequently. Cook green beans according to package directions, allow to cool, and layer onto paper towels and allow them to completely dry. This allows the sauce to adhere better to the beans.

Prepare a full batch of my “Mushrooms & Sauce (Cream of Mushroom Soup Substitute)” also posted on TastyKitchen.

Stir the cooked green beans into the Mushrooms & Sauce and pour into a buttered casserole dish.

Prepare the topping by pulsing the bread, butter, salt and pepper in a food processor. Stir the onions into the topping mixture. Put on top of the beans and sauce and cook for about 30 minutes or until done and bubbly on top.

If you make in advance, store the topping separately and put on top immediately prior to baking.

If you are baking/reheating several things at one time which is often the case with holiday cooking, you may need to adjust the cooking time for the temperature you are using. Since this is already cooked, you have some flexibility with this dish.