Description
This classic green bean casserole is a comforting and easy-to-make side dish, perfect for holidays or family dinners. Featuring tender green beans in a creamy mushroom soup sauce, topped with crispy fried onions and melted cheddar cheese, this recipe combines savory flavors and satisfying textures baked to golden perfection.
Ingredients
Scale
Base Ingredients
- 1 tablespoon cooking oil
- ½ medium yellow onion, finely chopped
- 2 teaspoons garlic, minced
- 1 (10.5-ounce) can condensed cream of chicken soup (or cream of mushroom soup)
- ½ cup whole milk
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
Vegetables & Toppings
- 2 (14.5-ounce) cans green beans, drained
- 1 ¾ cups crispy fried onions, divided
Instructions
- Preheat and Sauté Onion: Preheat the oven to 350°F (175°C). Heat the cooking oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté for 3 minutes until softened and fragrant.
- Add Garlic: Add the minced garlic to the saucepan and continue sautéing for 1 minute, ensuring the garlic releases its aroma without browning.
- Combine Soup and Milk: Pour in the condensed cream of chicken soup and whole milk into the saucepan and stir to combine thoroughly.
- Heat Sauce Mixture: Cook the mixture for 3-4 minutes, stirring occasionally, until warmed through but not boiling to avoid curdling.
- Season and Add Cheese: Add ½ teaspoon salt and ¼ teaspoon black pepper, adjusting seasoning as needed. Stir in the shredded cheddar cheese until melted and evenly incorporated.
- Add Green Beans and Fried Onions: Mix the drained green beans into the sauce. Add ½ cup of crispy fried onions and toss gently to combine everything evenly.
- Prepare for Baking: Transfer the green bean mixture into a 9×13-inch baking dish, spreading it out evenly.
- Top with Fried Onions: Spread the remaining 1 ¼ cups of crispy fried onions evenly over the top for a crunchy golden crust.
- Bake: Bake uncovered in the preheated oven for 20 minutes or until the casserole is bubbly and the onion topping is golden brown.
- Cool and Serve: Remove from the oven and let the casserole cool for 5 minutes before serving to allow it to set and enhance the flavors.
Notes
- You can substitute cream of chicken soup with cream of mushroom soup for a vegetarian twist.
- Using fresh green beans instead of canned will require blanching them briefly before use.
- For a richer taste, use sharp cheddar cheese.
- Make ahead by preparing the casserole up to step 8, then refrigerate and bake when ready.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
