Secret Ingredient Green Bean Casserole

A Little of Everything

A few years ago people started to tag me in their green bean casserole recipes and I would think,

“Huh, that’s weird. I don’t have a green bean casserole recipe.”

But then as I started reading the fine print I noticed that you all were using my homemade cream of mushroom soup to make green bean casserole.

You, are absolutely brilliant!

This year I decided not only to make a green bean casserole using my own soup recipe but to also give it a little flair…as we do.

Obviously we make a batch of my homemade cream of mushroom soup. And then I blanch the green beans. I use the same pan that I made the soup in to bring together the casserole because we are working smarter not harder!

And here is where the flair comes in, for the topping of the casserole, instead of fried onions, I use crumbled cornbread that has been sautéd in butter with diced shallots.

I buy the Pillsbury Cornbread Swirls. I bake three of them according to the package directions and then I throw them into my food processor.

I give them a nice pulse until they are perfectly crumbled. After sautéing them with some butter and shallots, I sprinkle over the casserole and then bake.

It is such a delicious side dish that is creamy but still maintains the bite and brightness of the green beans!




Cream of Mushroom Soup:

  • 2 Tbsp butter
  • 8 oz shiitake mushrooms, roughly chopped
  • 2 shallots, chopped
  • 3 garlic cloves, chopped
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups broth
  • 1 cup heavy cream
  • 2 tsp arrowroot
  • 2 tsp water

Green Bean Casserole:

  • 1 batch of cream of mushroom soup
  • 2 lb fresh green beans

For the Topping:

  • 2 Tbsp butter
  • 3 Pillsbury Cornbread Swirls (cooked according to package), crumbled
  • 1 shallot, diced
  • (You can also top with 3/4 cup French’s fried onions)


Cream of Mushroom Soup:

  1. Melt the butter in a large soup pan.
  2. Add the mushrooms and sauté until golden brown, about 5-8 minutes.
  3. Add the shallots and garlic and cook until the shallots are soft, about 3 minutes.
  4. Sprinkle salt and pepper over the mushroom mixture and mix to combine.
  5. Add the broth slowly, deglazing the pan with a wooden spoon as you add the liquid. Bring to a boil.
  6. Stir in the heavy cream. Taste and add any additional salt or pepper to your liking. Allow to simmer on the stove for 10 minutes or until thickened.
  7. To thicken, make a slurry by mixing 2 teaspoons arrowroot (or cornstarch) with 2 teaspoons water.  Slowly pour the slurry into the soup while stirring. Allow to simmer for an additional 3 minutes.


For the Green Bean Casserole:

  1. Preheat oven to 375 degrees.
  2. Bring a large pot of water to boil. Add a large palmful of salt (we want the green beans to be flavored by the salt). Add green beans and cook for 2 minutes. Remove the green beans to a large bowl filled with cold water and ice (this is to stop the green beans from cooking so they do not get mushy). Set aside.
  3. In a small sauté pan add the butter. Once melted add the crumbled cornbread swirls (I crumble in my food processor to get tiny uniform crumbles) and the shallots. Sauté for three minutes until shallots are softened.
  4. In a 3 QT braiser, or casserole dish, add the strained green beans. Pour the cream of mushroom soup all over the green beans. Sprinkle the cornbread topping all over the green beans.
  5. Bake for 25 minutes.
  6. Serve warm!

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