Easy Green Bean Casserole  (Gluten-Free)

This classic holiday side dish is loaded with flavor and texture. You  really couldn’t ask for more in this Easy Green Bean Casserole with  crunchy green beans and savory baby bella mushrooms blanketed in cream  of mushroom soup topped with crunchy fried onions.

With a variety of flavors and textures, this easy green bean casserole  is a must at your holiday table. No one will be able to resist the rich  mushrooms and tender green beans in the velvety cream of mushroom soup.

Step-by-Step

Follow our instructions for best results!

Trim and rinse green beans and cook in  steam basket for 8 minutes or until tender. Remove from heat and rinse  in cold water. Set aside

1

Meanwhile  melt butter in large skillet and sauté mushroom and onions, along with  fresh thyme. Sauté for about 4-5 minutes until softened. Add garlic and  season with salt and pepper. Sauté for 2 more minutes.

2

Stir in can of cream of mushroom soup and whisk to combine. Transfer  the green beans to the skillet, add parmesan cheese and season with  salt and pepper. Mix well to coat green beans evenly.

3

Transfer green bean and mushroom cream mixture to a baking dish. Add fresh thyme.

4

Top green bean mixture with crispy fried onions. Bake at 350F degrees for 20 minutes. Serve hot.

5

For more healthy  and wholesome  recipes follow  gardeninthekitchen.com