Green Bean Casserole with Shitake Mushrooms

My siblings and I grew up eating a lot of green beans, better known in the Philippines as “string” beans. They are quite abundant in the region I grew up in, and the Baguio City market is usually flooded with baskets and baskets of green beans.  This perhaps explains why  many folks refer to it as “Baguio beans” as well.

I fondly remember my two sisters helping my mom during the prep stage for the day’s green bean dish, first by breaking off the tips and pulling out the “string” from either side of the beans, then carefully cutting them into 1-inch pieces, diagonally.  My mom wouldn’t have it any other way and neither would I.

For this recipe, I have added shitake mushrooms which I absolutely think are a perfect match for green beans.


4 cups cooked (boiled or steamed) green beans, cut diagonally into 1-inch pieces

1 can of 98% fat-free condensed cream of mushroom soup

½ cup low-fat milk

1 cup cooked (boiled or steamed) shitake mushrooms, thinly sliced

1 ½ cups French’s Fried Onions

1 tsp soy sauce

Freshly-ground black peppercorn to taste


In a 1 ½ -quart casserole, mix the beans, mushrooms, 1 cup onions, soy sauce, and soup, adding a dash or two of black pepper.

Pre-heat oven at 350 degrees F

Cover the casserole with aluminum foil and place in the center of the oven

Bake for about 20 minutes then stir the bean mixture, sprinkling with the remaining onions.

Bake uncovered for another 5 minutes until the onions are browned.

(Makes 6-8 servings)


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