This green bean casserole is a classic Thanksgiving side dish that everyone loves! Tender green beans covered in a creamy mushroom sauce, then topped with cheese and crispy fried onions.
Prep Time: 10minutes
Cook Time: 20minutes
Total Time: 30minutes
15ouncecan chicken broth
4cupsgreen beans, trimmed to 2-inch pieces
3Tablespoonsbutter, I used salted
½cupfinely chopped onions
10ouncecan cream of mushroom
1-2cupsfrench fried onions , more as desired
½ cupgrated cheddar cheese, more if desired
S&P, to taste
Preheat the oven to 350°F. Butter a 1 1/2 quart casserole dish.
Heat the chicken broth in a skillet over medium-heat. Add the green beans and simmer for 7 minutes. You can also use water if preferred (the chicken broth just adds another depth of flavor). Drain extra liquid.
Push the green beans to one side of the skillet. Add butter and chopped onions. Cook for 3 minutes. Then stir in garlic and cook an additional 1-2 minutes.
Add the cream of mushroom soup and let simmer a minute or two. Salt and pepper, to taste. Top with 1/2 cup of the fried onions. Pour mixture into the casserole dish.
Bake uncovered for 15 minutes. Stir and then add the remaining fried onions and cheese to the top. Bake an additional 10 minutes, or until bubbly.
Double: If you'd like to double the recipe, place in a 9x13" baking dish.Green beans: For a shortcut you can skip simmering the green beans in stock and just use 2 cans of green beans. Mushrooms: You can add 1/2 cup sliced mushrooms (while cooking the onions), if desired. Make ahead: If you want to prepare this dish the night before, simply pour the prepared mixture into the casserole dish (leave out the fried onions and cheese and add just before baking) and cover with foil. Storage: Store the leftovers in a covered container in the refrigerator for up to 3 days.