Cheesy Green Bean Casserole Recipe
This cheesy green bean casserole combines canned green beans, cream of mushroom soup, and melty cheddar cheese, topped with crispy fried onions. It also includes easy instructions for using fresh or frozen green beans instead of canned.
Equipment
Ingredients
- 3½ cups green beans drained and cut into bite-sized pieces; thawed frozen beans, canned beans, or steamed fresh beans. Four 14-oz cans will work perfectly.
- 10.75 ounces condensed cream of mushroom soup I buy low sodium fat-free soup, but you can buy whatever you want.
- 3 cups cheddar cheese divided
- 2 cloves garlic pressed or minced
- 2 teaspoons onion powder
- 10 ounces French Fried onions
Instructions
For fresh green beans
- Trim the ends of the fresh green beans, cut into bite-sized pieces, and steam for 4-5 minutes, until bright green and crisp-tender. They will finish cooking in the casserole.
Begin here for canned or thawed frozen green beans
- Preheat the oven to 350ºF.
- In a large bowl, combine green beans, soup, 1 cup of cheese, garlic, and onion powder. Mix well. I usually do this the night before so that I don't have to bother on the morning of Thanksgiving.
- Transfer green bean mixture to a casserole dish. Top with remaining shredded cheese.
- Bake at 350ºF, until bubbly and heated through, about 30 minutes. Add the French Fried onions and bake until onions are browned, usually 5 to 10 minutes. Serve hot.
Nutrition
Calories: 435kcal | Carbohydrates: 22g | Protein: 13g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 846mg | Potassium: 190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 757IU | Vitamin C: 6mg | Calcium: 322mg | Iron: 1mg
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