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.
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.