of butter and flour cooked together, add water, then add mushrooms sauteed until they give up their liquid, seasoned with a little nutmeg, making sure the fond (the brown bits in the skillet) have been added to the sauce. Simmer it for a bit and you've got a brownish glop that tastes of butter and mushrooms instead of condensed soup that tastes of salt.

Once you try this, you'll never use another can of condensed soup.

I agree that the white sauce is a better choice than the cream of mushroom soup, but I was trying for a more dry version. Maybe I should re-name it "Glopless Green Bean Casserole" LOL.

Also, I just thought of something. My recipe is vegetarian, as it is. To make this recipe vegan, omit butter and substitute 1/4 cup olive oil. To make a bacon lover's version, omit butter and add 1/4 cup bacon grease, and some crumbly bacon pieces.

in the green beans, so it's not nearly as gluey a consistency as the cream of mushroom soup is. In addition, the flavor really is superior.

I made mine using unsweetened almond milk and almond meal to thicken. Also sliced shallots thinly and baked with a bit of olive oil on them until crispy. Oh, and bacon - had to add diced cooked bacon in with the green beans and mushrooms. Am going to definitely add in the almonds next time as that sounds like a delicious addition. I could eat just this casserole for Thanksgiving and be perfectly happy.

Made the sauce, fresh green beans, real mushrooms, although I did use the canned fried onions. Most everyone thought it was good, but in the long run they pretty much pined for the Grey Glop.

I blanch 12 oz of fresh green beans in boiling water for 30 seconds or less, then drop them into a bowl of ice water to stop the cooking, then drain and set aside. In a heated cast iron skillet I saute 8 oz of button mushrooms cut into quarters and 2 red green peppers sliced into strips in 2 tbs of vegetable oil. When the mushrooms first start to give up their moisture, I add 2 tbs of A/P flour, season with salt & pepper, and saute until brown. Throw in the green beans, 1 cup of chicken broth, 1 cup of half-n-half, top with a handful of break crumbs and cover loosely with French's fried onions. Put the pan in a 375F oven for 20 minutes and serve.