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Cheesy Green Bean Casserole

A creamy and comforting green bean casserole topped with crispy fried onions, perfect for potlucks and holidays.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 4 cans 14.5 oz cans French-cut green beans, drained
  • 1 can 10.5 oz can cream of mushroom soup Can use low-sodium or homemade for less salt.
  • 1 can 10.5 oz can cream of celery soup Can use low-sodium or homemade for less salt.
  • 1 container 6 oz French fried onions (reserve half for topping) Use gluten-free if needed.
  • 2 cups sharp cheddar, grated and divided (about one 8 oz block) Grate from a block for best melt.
  • 1/4 tsp kosher salt Taste mixture before adding if using low-sodium ingredients.

Method
 

Preparation
  1. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
  2. Drain the canned green beans thoroughly and place them in a large mixing bowl.
  3. Add the cream of mushroom soup and the cream of celery soup to the bowl. Stir gently to combine.
  4. Fold in half of the French fried onions and half of the grated cheddar, then add 1/4 teaspoon kosher salt.
  5. Transfer the bean mixture to the prepared baking dish and smooth the top.
  6. Evenly sprinkle the remaining cheddar over the casserole, then top with the remaining French fried onions.
Baking
  1. Bake for 1 hour at 375°F, rotating halfway through to ensure even browning.
  2. Let the casserole rest for 20 minutes before serving to allow it to set.

Notes

For a different flavor, incorporate 1 tbsp of fresh thyme or a splash of Dijon mustard. To keep topping crispy when reheating, remove portions and crisp in the oven briefly.