Description
Green Bean Casserole is a classic comfort dish that’s been a staple on holiday tables and family gatherings for decades. This easy version takes the traditional casserole to new heights with minimal effort, combining fresh green beans, a creamy mushroom sauce, and crispy fried onions.
Ingredients
- 1 pound of fresh green beans, trimmed and cut into 1-inch pieces (or 2 cans of green beans, drained)
- 1 can (10.5 oz) of cream of mushroom soup
- 1/2 cup of milk
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 1 cup of shredded cheddar cheese (optional)
- 1 cup of fried onions (divided)
Instructions
- Preheat your oven to 350°F (175°C).
- If you’re using fresh green beans, blanch them in boiling water for about 3-4 minutes until they are just tender. Drain and set aside. If you’re using canned green beans, simply drain and rinse them.
- In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir until smooth. If you’d like, add in the shredded cheddar cheese for an extra creamy and cheesy layer.
- Add the prepared green beans to the bowl with the soup mixture. Stir to coat the beans evenly in the sauce.
- Transfer the mixture into a greased 9×13-inch casserole dish and spread it out evenly.
- Sprinkle half of the fried onions on top of the casserole.
- Bake the casserole in the preheated oven for 25 minutes, or until it’s bubbly and the sauce is thickened.
- Remove the casserole from the oven and sprinkle the remaining fried onions on top. Return to the oven and bake for an additional 5-10 minutes, or until the onions are golden brown and crispy.
- Once done, remove from the oven and let it sit for a few minutes before serving.
Notes
For a spicier version, add a finely chopped jalapeño or a pinch of cayenne pepper to the casserole mixture.For added flavor, cook some sautéed onions and garlic and add them to the sauce.If you’d like a lighter version, use a reduced-fat cream of mushroom soup and low-fat milk. You can also use a healthier topping like panko breadcrumbs.Frozen green beans can also be used, just thaw and drain before adding them to the casserole.This casserole can be made ahead of time. Just prepare it up to the point of baking, cover, and refrigerate for up to 24 hours before baking.For a vegan version, use a vegan cream of mushroom soup, dairy-free milk, and substitute the fried onions with a vegan-friendly option.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
