All the flavors we love with traditional green bean casserole, but these green beans are sautéd in olive oil infused with garlic, white wine and soy sauce. Serve with Crusted Chicken Romano and Country Potatoes for a delicious meal.
4 - 5 cupsgreen beansfresh, about a pound and a half
½teaspoonsalt
½teaspoonpepper
2tablespoonswhite wine
1tablespoonsoy sauce
8ouncecansliced water chestnuts, drained and chopped
110.5 ouncecan cream of mushroom soup
2cupscrispy fried onionsdivided
Instructions
Sauté Green Beans
Preheat oven to 350° F
Add olive oil to a skillet or oven-safe Dutch oven and heat until the oil begins to shimmer. Add minced garlic and cook until the garlic becomes fragrant, about 1 minute.
Rinse and trim the green beans and add to the skillet or Dutch oven. Season with salt and pepper and add the white wine and soy sauce. Cook over medium-high heat for about 10 minutes or until the green beans begin to soften a little.
Combine Ingredients
Remove from the heat and add water chestnuts, cream of mushroom soup and 1 cup of the crispy fried onions. Stir to combine.
Bake and Serve
If using a skillet to cook the beans, pour the ingredients into a greased, glass 13" x 9" baking dish. If using an oven-proof Dutch oven, the green bean mixture can stay in the same pan. Top with the remaining 1 cup of crispy fried onions and bake uncovered for 30 minutes, or until bubbling around the edges.
Notes
All you need is a 10.5-ounce can of condensed cream of mushroom soup. Open it up and pour the contents over the sautéd green beans. No water or milk is needed. The white wine and soy sauce both provide plenty of liquid and amazing flavor to this recipe. For a great side dish combination, serve this with Homemade Creamed Corn or Sweet Corn Pasta Salad.