Green Bean Casserole

Here is a simple Green Bean Casserole recipe you can make at home.

introduction

This easy green bean casserole mixes green beans, bacon, mushrooms, soup, and cheese into a warm dish. For an extra creamy take with crispy top, try this extra creamy version as one idea to inspire you.

why make this recipe

Make this recipe because it is fast, tasty, and fits many meals. It works for weeknights and holidays. The bacon and mushrooms add more flavor than a plain dish.

how to make Green Bean Casserole

You can make this casserole in about 40 minutes. Follow the simple steps below and use fresh or blanched beans for best texture. For a classic approach and another set of tips, you can look at this classic green bean casserole guide.

Ingredients :

• 1 pound green beans, trimmed and blanched
• 4 slices of bacon, chopped
• 1 cup mushrooms, sliced
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup shredded cheddar cheese
• 1/2 cup fried onions
• Salt and pepper to taste

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a skillet, cook the chopped bacon until crispy. Remove and drain on paper towels.
3. In the same skillet, sauté the sliced mushrooms in the bacon grease until tender.
4. In a large bowl, combine the blanched green beans, cooked bacon, sautéed mushrooms, cream of mushroom soup, half of the cheddar cheese, and salt and pepper.
5. Pour the mixture into a greased baking dish.
6. Top with the remaining cheese and fried onions.
7. Bake for 25-30 minutes or until bubbly and golden on top.

how to serve Green Bean Casserole

Serve hot from the oven. It pairs well with roasted meats, mashed potatoes, or plain rice. Let it cool for a few minutes before serving so it holds its shape on the plate.

how to store Green Bean Casserole

Cool the casserole to room temperature. Cover with a lid or wrap with foil and store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot, about 10-15 minutes, or microwave single portions until warm.

tips to make Green Bean Casserole

• Blanch the green beans briefly so they stay bright and have a bit of bite.
• Cook bacon well for a crisp texture and drain on paper towels to remove excess fat.
• If you want a richer flavor, mix a little milk into the cream soup before combining.
• For a trusted variation and step ideas, try this Ina Garten’s version for more styling and timing tips.

variation (if any)

• Make it vegetarian: skip the bacon and use a little olive oil to sauté mushrooms, or add cooked lentils for protein.
• Make it lighter: use low-fat soup and less cheese.
• Add nuts: sprinkle toasted almonds or pecans on top for crunch.

FAQs

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

Q: Can I assemble this ahead of time?
A: Yes. Assemble and cover, then store in fridge. Bake when you are ready, adding a few extra minutes to the bake time.

Q: Can I make this gluten-free?
A: Use gluten-free fried onions and check the soup label for gluten-free ingredients. The rest is naturally gluten-free.