Preheat oven to 350 degrees. Spray an 8-in.-round Mudpie baking dish with cooking spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Nothing says Thanksgiving like a green bean casserole. Now with the addition of mushrooms, pearl onions and even more Hy-Vee crispy onions. Your guests will keep coming back for more!
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Gustare vita olive oil | ||
| 1 (8-oz.) pkg. whole baby bella mushrooms, sliced | ||
| 1 (8-oz.) pkg. Melissa’s white pearl onions, peeled, halved | ||
| 1 (44-oz.) pan Hy-Vee Kitchen green bean casserole | ||
| ¾ c. Hy-Vee crispy onions |
Things To Grab
- Hy-Vee canola cooking spray
- 8-in.-round Mudpie baking dish
- Large skillet
- Large bowl
- Silicone spatula
Directions
Heat olive oil in a large skillet over medium-heat, cook mushrooms and pearl onions, stirring occasionally, 6 to 8 minutes, until tender and caramelized. Remove from skillet and transfer to a large bowl. Sir together mushrooms and onions with prepared green bean casserole; transfer to prepared baking dish.
Bake, uncovered, for 30 minutes. Top with crispy onions. Bake for 5 to 8 minutes more or until heated through (145 degrees) and crispy onions are golden brown.