Green Bean Casserole
A classic comfort food that combines tender blanched green beans with a creamy mushroom sauce and a crispy topping of French fried onions. Perfect for weeknights or holiday gatherings.
Ingredients
For the Base
- 4 cups fresh green beans, trimmed and blanched Fresh gives the best texture; frozen can be used if thawed and drained.
For the Sauce
- 1 can cream of mushroom soup (10.5 oz) Classic base; can use low-fat for a lighter version.
- 1/2 cup milk Any type of milk; use unsweetened plant-based for dairy-free.
- 1/2 teaspoon garlic powder Optional; fresh garlic can be substituted.
- Salt and pepper to taste
Optional Add-ins
- 1/2 cup sliced mushrooms Sauté for added depth, optional.
- 1 tablespoon butter For sautéing mushrooms, optional.
To Serve / Top
- 1 cup French fried onions Divided; use for topping and mixing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Trim the green beans and blanch them in boiling water for 2–3 minutes, then plunge into ice water to stop cooking. Drain well.
- If using mushrooms, heat 1 tablespoon butter in a skillet over medium heat. Add the sliced mushrooms and sauté until tender, about 4–5 minutes. Remove from heat and set aside.
Combine Ingredients
- In a large mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth.
- Add the blanched green beans and sautéed mushrooms to the sauce. Toss gently to coat.
- Transfer the mixture to a casserole dish and spread it evenly.
Baking
- Bake in the preheated oven for 20–25 minutes, until hot and bubbly.
- Remove from the oven and stir in half of the French fried onions. Scatter the remaining onions on top.
- Return the dish to the oven and bake an additional 5–7 minutes until the onions are golden brown.
Serving
- Let the casserole rest for a few minutes before serving.
Notes
Blanch beans quickly and drain thoroughly to avoid watering down the sauce. Customize with additional seasonings or cheese for variations.