Green Bean Soup
📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Soups A unique vintage baked green bean soup casserole from the Patsy Collection. Tender green beans, mushrooms, and cheddar cheese are baked in a smooth, savory milk-and-bacon base.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 65 mins | 5 mins | 4–6 Servings |
🔪 Key Equipment
- 10x1.5-inch baking pan
- Blender
- Saucepan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ~8 oz | Fresh Green Beans | cut lengthwise into strips |
| 1 Can (4 oz) | Mushrooms | stems & pieces, drained |
| 1/2 Cup | Onion | chopped |
| 2 Cloves | Garlic | crushed |
| 1 Cup | Cheddar Cheese | shredded |
| 1 1/2 Cups | Milk | |
| 1/4 Cup | Bacon Bits | |
| 3 Tbsp | Flour | |
| 1/4 tsp | Salt | |
| 1/4 tsp | Pepper |
Instructions
Step 1: Prep and Boil Beans
- Preheat your oven to 400°F and grease a 10 x 1 1/2-inch pan.
- In a saucepan, combine the ~8 oz fresh green beans and 1 inch of salted water. Bring to a boil.
- Cook uncovered for 5 minutes, then cover and continue cooking for about 30 minutes until the beans are tender and vibrant green.
Step 2: Assemble and Blend
- In the prepared baking dish, mix the cooked ~8 oz fresh green beans, drained 1 can (4 oz) mushrooms, 1/2 cup chopped onion, 2 cloves crushed garlic, and 1 cup shredded cheddar cheese.
- In a blender, combine the remaining ingredients: 1 1/2 cups milk, 1/4 cup bacon bits, 3 tbsp flour, 1/4 tsp salt, and 1/4 tsp pepper. Blend for 15 seconds until completely smooth.
- Pour the blended mixture evenly over the vegetables and cheese in the baking dish.
Step 3: Bake and Cool
- Bake for 30 to 35 minutes until the edges are bubbly and the top is lightly golden brown.
- Cool for 5 minutes before serving warm.
💡 Make-Ahead & Storage: The vegetables and cheese can be prepped and arranged in the baking dish a day in advance. Blend and pour the milk mixture over the top just before baking.
Original Recipe Scan
