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Green Bean Casserole

A creamy, old-fashioned green bean casserole with savory mushroom soup, cheddar cheese, and a crunchy fried onion topping that is perfect for holidays or family dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 1/3 stick butter ≈ 2 2/3 tablespoons.
  • 1/2 cup diced onions
  • 1/2 cup sliced fresh mushrooms
  • 2 cups sliced green beans Fresh green beans work best for texture.
  • 3 cups chicken broth Use vegetable broth for vegetarian version.
  • 1 can cream of mushroom soup (10 3/4 oz) Ensure it's vegetarian-friendly for a vegetarian version.
  • 1 cup grated cheddar cheese, divided Use freshly grated for better melt.
  • 1 can French-fried onion rings (2.8 oz)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
  2. Melt the butter in a large skillet over medium heat. Add the diced onions and sliced mushrooms and sauté until tender and golden, about 5–7 minutes.
  3. While the onions and mushrooms cook, bring the chicken broth to a boil in a separate pot. Add the sliced green beans and boil for 10 minutes until just tender. Drain the beans well.
Mixing and Baking
  1. Return the skillet with onions and mushrooms to the stovetop. Add the drained green beans, the can of cream of mushroom soup, and half of the grated cheddar cheese. Stir until everything is well combined and evenly coated.
  2. Transfer the mixture into the prepared baking dish and spread it into an even layer. Bake in the preheated oven for 20 minutes.
  3. Remove the casserole from the oven and evenly sprinkle the French-fried onion rings and the remaining cheddar cheese on top. Return to the oven and bake for an additional 10 minutes, until the casserole is bubbly and the cheese is fully melted.
  4. Let the casserole rest a few minutes before serving so it sets slightly. Serve hot.

Notes

To store, cool to room temperature and refrigerate for up to 3-4 days. Reheat in the microwave or oven for the best texture. Freeze without the fried onion topping for up to 2 months.