Description
A warm and comforting green bean casserole bursting with flavor and topped with crispy onions, perfect for holiday feasts or Sunday dinners.
Ingredients
Scale
- 1 pound fresh green beans, trimmed and cut into bite-sized pieces
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 3/4 cup milk
- 1 cup shredded cheddar cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 can (6 ounces) French-fried onions, divided
- Optional: 1/2 cup crispy bacon alternatives (like turkey bacon or chicken bacon)
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add in the green beans and blanch them for about 5 minutes until bright green and tender-crisp. Drain and run cold water over them.
- In a large mixing bowl, combine the condensed cream of mushroom soup, milk, 1/2 cup of cheddar cheese, garlic powder, onion powder, black pepper, and salt. Whisk until smooth.
- Fold the blanched green beans into the soup mixture until well coated. Add bacon alternatives if using.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Top with the remaining cheddar cheese and half of the French-fried onions.
- Pop the casserole into the oven and bake for about 25 minutes, or until the cheese is bubbling and slightly golden.
- In the last 5 minutes of baking, sprinkle the rest of the French-fried onions on top.
- Once out of the oven, let the casserole cool for a few minutes before serving.
Notes
For healthier options, consider using low-fat cream of mushroom soup and non-dairy milk for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg