Classic Green Bean Casserole
Classic Green Bean Casserole- creamy mushroom sauce, buttery sautéed mushrooms, tender beans & crispy fried onions. Holiday comfort in every bite!
Ingredients
- 1 Tablespoon Salted Butter
- 8 Ounces Cremini Mushrooms Thinly Sliced
- 4 Cups Cut Green Beans 2-10 Ounce Bags
- 1 Can Cream of Mushroom Soup 10.5 Ounces
- ½ Cup Milk
- 1 Teaspoon Soy Sauce
- ½ Teaspoon Seasoned Salt
- ¼ Teaspoon Freshly Ground Black Pepper
- ¼ Teaspoon Garlic Powder
- 1 ½ Cups Shredded Gruyere or Swiss Cheese
- 1 ½ Cups French Fried Onions Divided
Instructions
- Preheat and Sauté Mushrooms. Preheat the oven to 350°F/177°C.Melt the butter in a large frying pan over medium heat. Add the sliced mushrooms and cook and stir them until they are well browned on all sides.1 Tablespoon Salted Butter, 8 Ounces Cremini Mushrooms
- Cook Green Beans. Meanwhile, if using frozen green beans, cook them in the microwave according to the package instructions (frozen only) or cook fresh or frozen beans in a large pot of rapidly boiling and lightly salted water until they are just barely tender. Drain and rinse them well with cold water to stop the cooking process.4 Cups Cut Green Beans
- Whisk Together. In a baking dish or flat 2-quart casserole dish, whisk together the soup, milk, soy sauce, seasoned salt, black pepper, and garlic powder.1 Can Cream of Mushroom Soup, ½ Cup Milk, 1 Teaspoon Soy Sauce, ½ Teaspoon Seasoned Salt, ¼ Teaspoon Freshly Ground Black Pepper, ¼ Teaspoon Garlic Powder
- Combine. Stir in the cooked green beans, mushrooms, shredded cheese, and ¾ cup of the fried onions.1 ½ Cups Shredded Gruyere or Swiss Cheese, 1 ½ Cups French Fried Onions
- Bake. Smooth the top of the green bean mixture and bake uncovered for 35 to 40 minutes or until the casserole is hot and bubbling.
- Garnish. Top the casserole with the remaining ¾ cup of fried onions and bake for another 5 to 10 minutes or until the onions are golden brown.
Notes
My Top Tip
♡ Go ahead and mix this casserole in the baking dish. I was doubtful you could mix the ingredients and not struggle, but you really can and it saves you from having to wash a mixing bowl!
Make-Ahead & Storage
Make-Ahead: You can make this green bean casserole in advance, early in the day, refrigerate it, and then bake it for dinner. Let the casserole sit at room temperature for ½ hour before baking. Don't add the crispy onion topping until you reheat the casserole, then add it during the last few minutes of reheating. You can also make it the day before serving, refrigerate it, and reheat it the next day.
Storage: Leftovers can be stored in an airtight container or tightly covered in plastic wrap in the refrigerator for up to 5 days.
Nutrition
Calories: 235kcal | Carbohydrates: 13g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 600mg | Potassium: 530mg | Fiber: 2g | Sugar: 4g | Vitamin A: 683IU | Vitamin C: 7mg | Calcium: 326mg | Iron: 1mg
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