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Cheesy green bean casserole topped with crispy onions for a delicious side dish

Creamy Green Bean Casserole

A warm and cheesy green bean casserole that evokes nostalgia and comfort at family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Green Beans, trimmed and cut into 1-inch pieces Always choose fresh for the best crunch.
  • 2 cups Cheddar Cheese, shredded Substitute with your favorite melty cheese, or try a mix for a flavor twist.
  • 1 can (10.5 oz) Cream of Mushroom Soup A creamy white sauce works wonders as a substitute.
  • 1/2 cup Milk Half and half can be used for extra creaminess.
  • 1 teaspoon Garlic Powder Fresh minced garlic gives a bolder flavor if preferred.
  • 1 teaspoon Onion Powder Swap with finely diced onion for added texture.
  • 1/2 teaspoon Black Pepper Consider using white pepper for a more subtle flavor.
  • 1 cup Fried Onions, for topping Opt for homemade if you want a healthier version.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, bring salted water to a boil and blanch the green beans for 5 minutes until bright green and tender-crisp. Drain and set aside.
  3. In a mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, and black pepper. Stir until well mixed.
  4. Add the blanched green beans and 1 cup of shredded cheddar cheese to the soup mixture, stirring to coat evenly.
  5. Transfer the mixture to a greased 9x13 inch baking dish and spread it out evenly.
Baking
  1. Bake in the preheated oven for 25 minutes, until bubbly.
  2. Remove from the oven and sprinkle the remaining cheddar cheese and fried onions on top.
  3. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and the onions are golden brown.

Notes

Serve hot from the oven as a side dish alongside your favorite meats or hearty salads. Allow to cool completely before storing in the refrigerator for up to 4 days. For longer storage, freeze before baking, wrap tightly and thaw completely before baking.