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Creamy Green Bean Casserole Soup

Yields about an 8 quart stock pot
Prep Time20 mins
Cook Time30 mins
Course: Soup
Cuisine: American
Keyword: casserole, easy, fall, meal prep
Servings: 12
Calories: 170kcal

Equipment

  • Large Pot

Ingredients

  • 1 tbsp butter or oil
  • 1 shallot, chopped
  • 4 cups mushrooms, washed and cut into quarters
  • 4 cups green beans, washed and cut into thirds
  • 2 26 oz can cream of mushroom soup
  • 1 1/2 cup whole milk
  • 1 tsp salt
  • 2 tsp pepper
  • 1 tbsp onion salt
  • 1 package Lipton onion soup mix

Optional Toppings

  • crispy fried onion strips

Instructions

  • Heat 1 tbsp butter or oil in a large pot. Add shallot and sauté on medium heat until aromatic, about 5 minutes.
  • Mix in chopped mushrooms and turn heat down slightly. Cover and cook until the mushrooms have softened a bit, about another 5 minutes.
  • Add your cut green beans, condensed soup, and seasonings. Stir and heat through.

Notes

Macronutrients: 32g carb, 19.5g fat, 10g protein
  1. Feel free to swap a can of the cream of mushroom for a cream of chicken or celery. It will comes out creamy and delicious no matter what.
  2. If you want more bulk to this soup, I suggest adding a few cups of chopped carrot and celery to the soup, as well as some kale. To do this, you'd cook the celery and carrots with the shallot, and add that kale when you add the green beans. 
  3. You can make this soup's broth as thin or thick as you'd like. If you're unsure how you want it, start by adding half the amount of milk and stirring more in as needed.