Description
A classic American green bean casserole featuring fresh green beans in a creamy mushroom sauce, topped with melted sharp cheddar cheese and crispy fried onion strings, perfect as a flavorful side dish for any meal or holiday gathering.
Ingredients
Scale
Vegetables
- 4 cups fresh green beans, trimmed and cut into bite-size pieces
Sauce and Seasoning
- 10.5 oz. can cream of mushroom soup
- 1/2 cup milk
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
Toppings
- 1 2/3 cups crispy fried onion strings, divided
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Lightly coat a 3-quart casserole dish with non-stick spray and set it aside.
- Cook Green Beans: Place the trimmed and cut green beans in a pot of lightly salted boiling water and cook until fork tender, about 10 minutes. Drain the green beans and set them aside.
- Prepare Sauce: In the casserole dish, whisk together the cream of mushroom soup, milk, Worcestershire sauce, and black pepper until smooth and well combined.
- Combine Ingredients: Add the cooked green beans, 2/3 cup of the crispy fried onion strings, and all the shredded sharp cheddar cheese to the casserole dish. Stir everything together to coat the green beans evenly with the sauce.
- Bake Casserole: Place the casserole dish in the preheated oven and bake for 25 to 30 minutes, or until the center is bubbly and heated through.
- Add Final Topping: Remove the casserole from the oven and sprinkle the remaining crispy fried onion strings evenly on top. Return the dish to the oven and bake for an additional 5 minutes to crisp the topping further.
- Serve: Remove from the oven and serve the green bean casserole immediately while hot and bubbly.
Notes
- Use fresh green beans for the best texture, but frozen green beans can be a convenient substitute if needed. Just thaw and drain them first.
- If you prefer a lower sodium version, opt for reduced-sodium cream of mushroom soup and adjust the Worcestershire sauce accordingly.
- Sharp cheddar cheese adds a nice tang and richness; feel free to substitute with mozzarella or a mild cheese if preferred.
- For extra flavor, add a pinch of garlic powder or onion powder into the sauce mixture.
- This casserole is best served immediately but can be made ahead and refrigerated; reheat in the oven to bring back crispiness of the onion topping.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 25 mg
