Does anyone actually make Green Bean Casserole at any time of year other than Thanksgiving or the holidays? That’s debatable, but for a lot of people, this classic comfort food side dish is an integral part of the big holiday feast.
- 3 cups fresh green beans tips removed, halved widthwise
- 1 tablespoon cannabis-infused butter
- 2 tablespoons butter
- 1/2 cup diced yellow onions
- 1 cup sliced mushrooms
- 1 can cream of mushroom soup 12.8 ounces
- 1 1/2 cups French-fried onions divided
- Salt and pepper to taste
Preheat over to 375 degrees F. Butter four 1-cup ramekins.
Heat a large pot of water to boiling over high heat. Add beans and cook for 3 to 4 minutes – beans should still be semi-crispy. Drain beans and set aside.
Melt the canna-butter and butter in a large skillet over medium heat. Add onion and mushrooms and cook, stirring, until softened, about 5 minutes. Remove from heat and add the drained beans, cream of mushroom soup, 3/4 cup of the French-fried onions and salt and pepper. Stir to combine well and divide among the prepared ramekins. Top with remaining fried onions ad bake for about 20 minutes or until heated through and beans are tender.