Green Bean Casserole
This classic green bean casserole combines tender green beans with a creamy mushroom sauce, topped with crispy fried onions for added texture. The dish is assembled in layers and baked until bubbling and golden, resulting in a comforting, visually appealing casserole with a perfect balance of smooth and crunchy textures.
Equipment
- Large skillet
- Mixing bowl
- Baking Dish
- Spatula
- Measuring cups and spoons
Ingredients
- 1 lb green beans fresh or frozen
- 1 can cream of mushroom soup
- 0.5 cup milk whole milk recommended
- 1 cup fried onions plus extra for topping
- 1 cup shredded cheddar cheese optional
- 2 cloves garlic minced
- 1 small onion chopped
- 1 teaspoon smoked paprika optional, for flavor
- to taste black pepper
Instructions
- Preheat your oven to 180°C (350°F) and gather all your ingredients.
- In a large skillet, sauté chopped onion and minced garlic over medium heat until they turn translucent and fill your kitchen with a warm aroma, about 5 minutes.
- Add the green beans to the skillet and cook for another 3-4 minutes, stirring occasionally, until they start to blister and smell sweet.
- In a mixing bowl, combine the cream of mushroom soup, milk, smoked paprika (if using), and a pinch of black pepper. Stir until smooth and well blended.
- Add the cooked green beans, sautéed onions, and garlic to the bowl, then gently fold everything together to coat the beans evenly.
- Transfer the mixture into a baking dish, spreading it out evenly with a spatula.
- Sprinkle shredded cheese (if using) and a generous handful of crispy fried onions on top for added flavor and crunch.
- Bake uncovered in the preheated oven for 20-25 minutes, until the casserole is bubbling around the edges and the top is golden brown.
- Remove from the oven and let it rest for 5 minutes, allowing the flavors to settle and the top to crisp up nicely.
- Garnish with extra fried onions if desired, then serve warm and enjoy the creamy, crunchy goodness.
Notes
For a vegetarian version, use a mushroom-based cream soup and skip the cheese. Fresh green beans give the best texture, but frozen work well too. Be careful not to overcook the green beans—they should be tender but still have a slight bite.