Description
A comforting and nostalgic green bean casserole, perfect for holiday tables and family gatherings.
Ingredients
Scale
- 1 pound fresh green beans, trimmed
- 1 can (10.5 ounces) cream of mushroom soup
- ¾ cup milk
- 1 cup grated sharp cheddar cheese (optional)
- 1 cup crunchy fried onions
- Salt and pepper to taste
- Optional: 1 teaspoon soy sauce or Worcestershire sauce for depth of flavor
Instructions
- Preheat your oven to 350°F (175°C).
- Blanch the green beans in salted boiling water for about 5 minutes until bright green and tender-crisp, then immediately transfer to an ice bath to halt cooking.
- In a mixing bowl, whisk together the cream of mushroom soup, milk, and optional sauces. Stir in salt, pepper, and ½ cup of the crunchy fried onions.
- Combine the blanched green beans with the soup mixture, ensuring they are evenly coated.
- Transfer the mixture to a greased 2-quart baking dish, spreading it evenly.
- Top generously with the remaining fried onions and cheddar cheese if using.
- Bake for 25-30 minutes, or until bubbly and the topping is golden brown.
Notes
Leftovers can be stored in an airtight container for up to four days. For longer storage, consider freezing before baking. When reheating, cover with foil to retain moisture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
Keywords: green bean casserole, holiday recipe, side dish, vegetarian, Thanksgiving