Green Bean Casserole
This here is the creamy, crispy-topped green bean dish that shows up at every family gathering for good reason. It's got tender green beans mixed up in a rich mushroom sauce and crowned with those crunchy fried onions everybody fights over. Easy to make and always the first dish to disappear from the table.
Cooking tutorial
Ingredients
- 2 lbs fresh green beans, trimmed and cut into 2-inch pieces (or 3 cans, 14.5 oz each, cut green beans, drained)
- 2 cans (10.5 oz each) cream of mushroom soup
- 1 cup whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp salt
- 1 1/2 cups shredded cheddar cheese
- 1 can (6 oz) french fried onions, divided
- 2 tbsp butter, for greasing
Instructions
- 1
Preheat your oven to 350°F and grease a 9x13-inch baking dish with the butter.
- 2
If using fresh green beans, bring a big pot of salted water to a boil and cook them for about 5 minutes until they're tender but still have a little snap to them, then drain well. If using canned, just make sure they're drained real good.
- 3
In a large mixing bowl, stir together the cream of mushroom soup, milk, garlic powder, onion powder, black pepper, and salt until it's nice and smooth.
- 4
Add the green beans, shredded cheddar cheese, and half the can of fried onions to the soup mixture, and stir everything together until the beans are coated real good.
- 5
Pour the whole mixture into your prepared baking dish and spread it out even.
- 6
Bake uncovered for 25 minutes until it's bubbling around the edges and heated all the way through.
- 7
Take it out, sprinkle the rest of those fried onions on top, and pop it back in the oven for another 5 to 10 minutes until the onions are golden brown and crispy.
- 8
Let it sit for about 5 minutes before serving so folks don't burn their mouths in their hurry to dig in.
Pro Tips
- ★Don't skip draining those green beans really well — too much water will make your casserole soupy instead of creamy.
- ★Save some of those fried onions for the top, because that's the best part and everybody's going to want some of that crunch.
- ★You can make this a day ahead — just stop before adding the final onion topping, cover and refrigerate, then bake when you're ready and add those onions in the last few minutes.