Green Bean Casserole
Discover a creamy green bean casserole recipe that's perfect for your holiday table. Delight your guests with this easy, delicious classic.
Servings: 8
Equipment
- Pot Large
- Baking Dish 9 x 13-Inch
Ingredients
- 2 Pounds green beans fres, trimmed and cut in half
- ½ Tablespoon olive oil
- 1 Cup buttermilk
- 1 Cup chicken broth
- 2 Cans condensed cream of mushroom soup 10½-ounce cans
- 3 Cups crispy fried onions French’s
- 1 onion medium, chopped
- 8 Ounces mushrooms fresh, chopped
- 4 Cloves garlic minced
- 1 Cup Monterey Jack cheese shredded
- nonstick cooking spray or melted butter, for greasing
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking pan.
- Bring a pot of water to a boil and add in the green beans.
- Simmer for 2 to 3 minutes and then drain in a colander.
- Add oil to the same pot and sauté the chopped onions and mushrooms for 3 to 5 minutes over a medium-high heat until the onions begin to get translucent.
- Next add the minced garlic and sauté for 1 or 2 minutes until fragrant.
- Add the cream of mushroom soup, broth and buttermilk to the pot and stir to combine.
- Cook for 5 to 8 minutes, stirring occasionally, until heated through.
- Take the pot off the heat and stir in the green beans, cheese and ¾ cup of the crispy fried onions. Stir to combine.
- Pour the mixture into the greased baking dish and bake uncovered for 30 to 35 minutes or until bubbly.
- Take the pan out of the oven and sprinkle the remaining 2¼ cups of crispy fried onions on top.
- Return it to the oven and bake for an additional 10 minutes to give it an extra crisp.
- Serve immediately, garnished with fresh chopped parsley if liked.
Notes
Shred your own cheese: I recommend shredding the cheese yourself as the store bought pre-packaged shredded cheeses are often coated in anti-caking agents that prevent it from melting nicely and we want the cheese to melt into and blend with the sauce.
Don't overcook the beans: The beans only need a couple of minutes blanching time, as they finish cooking in the oven. Blanching in boiling water for too long means they'll overcook in the oven and you'll get mushy beans instead of crisp tender green beans.
Freezing leftovers: I recommend freezing leftovers in aluminum foil containers because you can pop those straight in the oven to reheat. Wrap in another layer of foil or plastic wrap to prevent freezer burn.
Don't overcook the beans: The beans only need a couple of minutes blanching time, as they finish cooking in the oven. Blanching in boiling water for too long means they'll overcook in the oven and you'll get mushy beans instead of crisp tender green beans.
Freezing leftovers: I recommend freezing leftovers in aluminum foil containers because you can pop those straight in the oven to reheat. Wrap in another layer of foil or plastic wrap to prevent freezer burn.
Nutrition
Calories: 182kcal | Carbohydrates: 17g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 782mg | Potassium: 509mg | Fiber: 4g | Sugar: 7g | Vitamin A: 942IU | Vitamin C: 16mg | Calcium: 193mg | Iron: 2mg
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