I enjoy helping my mom cook for Thanksgiving. Since it’s just 5 of us, we try not to over-do it…but there are some things you just HAVE to have on Thanksgiving (half of which are casseroles). One of my favorites is green bean casserole, which I volunteered to make this year. But I didn’t want to do the regular old recipe. As fate would have it, I opened the Trader Joe’s Fearless Flyer to discover their own version of the casserole. It was delicious. I will never again make normal old green bean casserole.

Green Bean Casserole (new and improved)

1 1/2 Tbsp. Butter

1 1/2 Tbsp. Olive oil

1 container Baby portabello mushrooms, sliced

1/4 Sweet onion, chopped

2 cans TJ’s Blue Lake green beans

1 container TJ’s Cream of portobello mushroom soup

1/2 cup Water

1 1/2 cups Swiss cheese, shredded

1/2 can (4 oz.) TJ’s Fried onion pieces

 

 

 

 

 

 

 

 

Heat butter and olive oil in a large skillet.

Add mushrooms and saute until soft and lightly browned.

 

 

 

 

 

 

 

 

 

Add onion and continue to saute until soft and lightly browned.

Add green beans and saute until heated thoroughly.

Add soup and water to skillet, mix and heat through.

 

 

 

 

 

 

 

 

Add mixture to a small or medium casserole dish.

Top with cheese and fried onion pieces.

Bake at 375 degrees until cheese melts and is bubbly (15-20 minutes)