Lest there be some confusion, let’s get this out of the way: The original green bean casserole was a canned affair. Invented by Dorcas Reilly for Campbell’s Test Kitchen in 1955, it involved just six ingredients (milk, soy sauce, green beans, french fried onions and most famously, condensed cream of mushroom soup) that could be thrown together in just 10 minutes.

While we generally agree that gussying up nostalgic foods misses the point, we like the revved-up texture and flavor that fresh ingredients bring to green bean casserole. While we didn’t want to stray too far from tradition — after all, the Campbell’s Test Kitchen recipe is so well loved that it’s served on about 20 million tables every year — we did add a few flourishes to elevate the dish.

First and foremost, this recipe calls for fresh green beans. In place of the canned soup, we use heavy cream, broth and a combination of shiitake and portobello mushrooms. A sprinkle of Parmigiano-Reggiano lends a salty, nutty kick. And of course, it’s topped with fried onions. (It’s not a green bean casserole without them, right?) The real beauty of this revamped recipe is that it’s still simple (though admittedly not a dump-and-stir situation) and can be prepared up to one day ahead of time, then baked when you’re ready to eat.

If you need additional side dish ideas, try our Marshmallow and Pecan-Topped Sweet Potato Casserole, Cast-Iron Brown Butter Griddle Stuffing With Chestnuts and Herbs, Extra Creamy Macaroni and Cheese, or Cast Iron Mash Potatoes with Goats Cheese.