Green Bean Casserole

Introduction

Green Bean Casserole is one of those comfort food classics that never fails to bring warmth to any dinner table. I’ve spent years perfecting this recipe, and I’m excited to share my version that strikes the perfect balance between creamy, crunchy, and fresh flavors. What makes this Green Bean Casserole special is its made-from-scratch cream sauce and perfectly crispy onion topping, elevating it far beyond the standard holiday side dish into something you’ll want to make year-round.

Ingredients

  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 1/2 cups French-fried onions
  • 1/2 cup finely diced onion
  • 8 oz fresh mushrooms, sliced (optional)
  • 2 tablespoons butter

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. Bring a large pot of salted water to boil. Add green beans and cook for 5 minutes. Drain and immediately plunge into ice water to stop the cooking process.
  3. In a large skillet, melt butter and sauté diced onions until translucent. Add mushrooms if using and cook until golden.
  4. In a large bowl, combine cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir in the sautéed vegetables.
  5. Drain the green beans and add them to the soup mixture, stirring gently to coat.
  6. Transfer to the prepared baking dish and top with 1 cup of fried onions.
  7. Bake for 25 minutes, then top with remaining fried onions and bake for an additional 5 minutes until golden brown.

Cook Time and Serving Size

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8-10 portions

Recipe Notes

  • For the crispiest results, blanch your green beans just until bright green – they’ll continue cooking in the oven.
  • Make ahead tip: Prepare the casserole up to 24 hours in advance, but wait to add the fried onions until just before baking.
  • Don’t like mushrooms? You can skip them entirely or substitute with finely diced celery for extra crunch.
  • For a lighter version, use low-fat milk and reduced-fat cream of mushroom soup.
  • To prevent a watery casserole, make sure your green beans are completely dry before combining them with other ingredients.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the fried onions will lose their crunch over time.

Green Bean Casserole

Green Bean Casserole is one of those comfort food classics that never fails to bring warmth to any dinner table. I've spent years perfecting this recipe, and I'm excited to share my version that strikes the perfect balance between creamy, crunchy, and fresh flavors. What makes this Green Bean Casserole special is its made-from-scratch cream sauce and perfectly crispy onion topping, elevating it far beyond the standard holiday side dish into something you'll want to make year-round.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 -10 servings
Calories 250 kcal

Ingredients
  

  • 2 pounds fresh green beans trimmed and cut into 2-inch pieces
  • 1 can 10.5 oz cream of mushroom soup
  • 1 cup whole milk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 1/2 cups French-fried onions
  • 1/2 cup finely diced onion
  • 8 oz fresh mushrooms sliced (optional)
  • 2 tablespoons butter

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  • Bring a large pot of salted water to boil. Add green beans and cook for 5 minutes. Drain and immediately plunge into ice water to stop the cooking process.
  • In a large skillet, melt butter and sauté diced onions until translucent. Add mushrooms if using and cook until golden.
  • In a large bowl, combine cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir in the sautéed vegetables.
  • Drain the green beans and add them to the soup mixture, stirring gently to coat.
  • Transfer to the prepared baking dish and top with 1 cup of fried onions.
  • Bake for 25 minutes, then top with remaining fried onions and bake for an additional 5 minutes until golden brown.

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