• Yield: 6-8 servings

  • Time: 15 min prep, 45 min, divided stove and oven cooking, About an hour total

Does the ubiquitous can of Cream of Mushroom Soup belong in your kitchen? Grocery Guru Al Sicherman says "you betcha", but, Lynne Rossetto Kasper says - "think again"!

So, it's dueling recipes for Green Bean Casserole.

Stump master and Grocery Guru Al Sicherman has gussied up the Cream of Mushroom Soup based version of Green Bean Casserole and Lynne, in retaliation, has created a version from scratch. Which one will be the winner? It's up to you!

Prep time: 15 min

Cook time: 45 min, divided stove and oven

Total time: About an hour

Yield: 6-8 servings


  • 2 (9-oz.) pkgs. frozen cut green beans

  • 2 tbsp. butter

  • 1 medium onion, coarsely chopped

  • 1/2 lb. fresh mushrooms

  • 1 (10 3/4-oz.) can condensed cream of mushroom soup

  • 1/2 c. milk

  • 1 (2.8-oz.) can French fried onions, divided

  • 1 tbsp. Worcestershire sauce/li>

  • 1 tsp. vinegar

  • 1 tsp. brown sugar

  • 1 1/2 tsp. Dijon mustard

  • 1/4 tsp. hot pepper sauce (or more, to taste)

  • Salt and freshly ground pepper to taste

  • 1/2 c. (2 oz.) chopped pecans (toasted if you like)


  • Cook the green beans in a medium saucepan according to package directions. Drain well and set aside.

  • Meanwhile, melt the butter in a large frying pan. Add the onions and cook over medium heat, stirring occasionally, until they are translucent.

  • While the onions are sauteing, clean the mushrooms, halve the small ones and quarter the large ones. Add them to the translucent onions and cook, stirring occasionally, until they give up their liquid and most of it has cooked off.

  • Preheat the oven to 350 degrees.

  • Stir the soup and the milk into the onion mixture. Add about half the can of fried onions, then stir in the Worcestershire, vinegar, brown sugar, mustard, hot pepper sauce, salt and pepper and pecans.

  • Stir in the green beans and adjust seasonings. Turn the mixture into a 1 1/2-quart baking dish and bake 25 minutes. Sprinkle the remaining half-can of onions over the top of the mixture and bake an additional 5 minutes.