1 pound green beans, fresh, frozen, or canned, all trimmed and cut into 1-inch pieces and drained

2 tablespoons butter

12 ounces mushrooms, sliced

1/2 cup milk

1 1/2 cups cream of chicken soup, homemade or store-bought

1 teaspoon Worcestershire sauce, or coconut aminos

1 teaspoon Stone House Seasoning

2 cups crispy fried onions, homemade or store-bought, divided

Preheat your oven to 350ºF. Spray a 9×13 baking dish with nonstick baking spray and set aside.

Quick boil green beans. Bring about 2 quarts of water to a rolling boil. Add green beans to the boiling water and cook for 5-7 minutes. Remove from the boiling water and place in a bowl of ice water or immediately rinse with ice-cold water. (If using canned green beans, skip this step.)

Saute and Cook. Meanwhile, melt the butter and saute the mushrooms until tender, about 7 to 8 minutes. Add the drained green beans, milk, soup, Worcestershire sauce, Stone House Seasoning, and half of the crispy onions. Stir to combine and pour into the casserole dish.

Bake. Bake for 30 to 35 minutes uncovered.

Add Topping and Bake. Remove from the oven and top with remaining crispy onions. Return to the oven until golden brown, about 10 minutes.

*adapted from https://addapinch.com/