Maegan's Green Bean Casserole

For a long time I made the green bean casserole you find on the back of cans during the holidays but recently I decided to turn this casserole into something more fresh. I have found that this version has more flavor and stands out from the others. I hope you enjoy! -- Maegan

Course: Dinner/Side Dish

Cuisine: American

Servings: 8

Author: Maegan Johnson, Southern Essence

INGREDIENTS

• 1 20 oz package of frozen whole green beans

• 1 beef bouillon cube

• 2 cans (10.5) of condensed cream of mushroom soup

• dash of salt

• dash of pepper

• 1 teaspoon of garlic powder

• 1 tablespoon of butter

• 1 8 oz can of button mushrooms

• 1 6 oz box of French's white cheddar fried onions

INSTRUCTIONS

• In a large pot fill half with water and add frozen green beans and 1 beef bouillon cube.

• Bring to a boil and let simmer for about thirty minutes.

• Drain green beans and add salt and pepper to your desire.

• In a separate pan add butter and garlic and melt. When it's melted add button mushrooms and saute for about 5-7 minutes.

• In a bowl add green beans, saute mushrooms, cream of mushroom soup, and 3/4 of the box of fried onions and mix well.

• Transfer mixture to a 3 quart ceramic dish and top with remaining fried onions.

• Bake at 350 for thirty minutes.

• (Optional) You may also top with crumbled bacon.

• Enjoy!