Cheesy Green Bean Casserole (Print version)
Tender green beans baked in creamy mushroom sauce with sharp cheddar and crispy fried onions.
# Ingredients:
For the casserole
01 -
2 lb (900 g) frozen cut green beans, thawed and patted dry
02 -
2 tablespoons unsalted butter
03 -
8 oz (225 g) cremini mushrooms, sliced
04 -
1 small yellow onion, finely chopped
05 -
2 cloves garlic, minced
06 -
2 cans (10.5 oz each) condensed cream of mushroom soup
07 -
1/2 cup (120 ml) whole milk
08 -
1/2 cup (120 g) sour cream
09 -
1 teaspoon soy sauce
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon garlic powder
12 -
2 cups (225 g) shredded sharp cheddar cheese, divided
13 -
1 1/2 cups (85 g) crispy fried onions, divided
For finishing
14 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Heat the oven to 350 F. Grease a 9x13 inch baking dish.
02 -
Thaw the green beans completely, drain well, and pat dry with a clean towel. Set aside.
03 -
Melt the butter in a skillet over medium heat. Add the mushrooms and onion and cook for 6-8 minutes, until the mushrooms release their liquid and start to brown. Add the garlic and cook for 30 seconds.
04 -
In a large bowl, stir together the cream of mushroom soup, milk, sour cream, soy sauce, pepper, garlic powder, and 1 cup of cheddar until smooth.
05 -
Fold in the green beans, cooked mushroom mixture, and 3/4 cup of fried onions. Spread the mixture evenly in the prepared baking dish.
06 -
Bake uncovered for 25 minutes, until the sauce bubbles around the edges and the center is hot.
07 -
Sprinkle with the remaining 1 cup cheddar and remaining 3/4 cup fried onions. Bake for 8-10 minutes more, until the cheese melts and the onions are golden. Rest 5 minutes and garnish with parsley if using.
# Good to know:
01 -
Use canned green beans if you prefer a softer classic texture.
02 -
Assemble without the onion topping up to 1 day ahead.
03 -
Let the casserole rest for 5 minutes so the sauce settles before serving.