Delicious green bean casserole topped with crispy onions and baked to perfection.

Green Bean Casserole

By

why make this recipe

Green Bean Casserole is simple and quick. It uses easy ingredients you can buy any time. It makes a warm, creamy side dish that many people like. This dish fits holidays and weeknight meals, and you can find an extra creamy take with crispy onions at an extra creamy version with crispy onions.

introduction

This green bean casserole has bright green beans, creamy sauce, and a crunchy top. You cook the beans just enough so they stay a little crisp. The sauce keeps the dish smooth and mild. The fried onions give it a nice crunch.

how to make Green Bean Casserole

Start by preparing the beans and sauce. Blanch the beans to keep color and snap. Mix the soup and milk well so the sauce is smooth. Stir in half the cheese and onions so the flavor spreads through the dish. Put the rest of the cheese and onions on top to get a brown, crispy finish. For another clear method that focuses on simple steps, see a clear step-by-step green bean casserole recipe.

Ingredients :

  • 1 pound fresh green beans, trimmed
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup crispy fried onions
  • Salt and pepper to taste

Directions :

  1. Preheat the oven to 350°F (175°C).
  2. Blanch the green beans in boiling water for 3-5 minutes, then drain and set aside.
  3. In a bowl, mix the cream of mushroom soup, milk, salt, and pepper.
  4. Add the blanched green beans and half of the cheese and half of the fried onions to the mixture, stir well.
  5. Pour the mixture into a baking dish and top with the remaining cheese and fried onions.
  6. Bake for 25-30 minutes until bubbly and golden brown.

how to serve Green Bean Casserole

Serve warm from the oven. Put it on the table in the baking dish or spoon into a serving bowl. It goes well with turkey, chicken, or roasted meat. You can add a little extra fried onions on top for more crunch.

how to store Green Bean Casserole

Cool the casserole to room temperature. Cover it with foil or plastic wrap. Keep in the fridge for up to 3 days. To reheat, warm in a 350°F oven until hot, about 15–20 minutes. You can also freeze it in a sealed container for up to 2 months. Thaw in the fridge before baking.

tips to make Green Bean Casserole

  • Do not overcook the beans when you blanch them. They should stay a bit firm.
  • Mix the soup and milk until smooth so the sauce is even.
  • Add salt and pepper a little at a time. Taste the mixture before baking.
  • For extra flavor, stir in a small amount of garlic powder or onion powder.
  • For a different twist, try Ina Garten’s green bean casserole for a richer taste at Ina Garten’s green bean casserole.

variation (if any)

  • Use cream of chicken soup instead of mushroom for a milder taste.
  • Add mushrooms or cooked bacon for more texture.
  • Swap cheddar for Gruyère or Swiss for a nuttier flavor.
  • Use frozen green beans if fresh are not available; thaw and drain well.

FAQs

Q: Can I use frozen green beans?
A: Yes. Thaw and drain them well before mixing so the casserole is not watery.

Q: Can I make this ahead?
A: Yes. Prepare and cover the dish, then refrigerate for up to one day. Bake when ready.

Q: How do I make the top extra crispy?
A: Add a bit more fried onions on top and bake until they turn golden brown.

Q: Can I use low-fat milk or cheese?
A: Yes. The texture may be a little lighter, but it will still taste good.

Q: Can I make this dairy-free?
A: You can use dairy-free milk and dairy-free cheese, but the flavor will change. Use a suitable mushroom soup that is dairy-free.