Save this
Every year when the holidays roll around, I can’t wait to whip up French’s Green Bean Casserole. There’s something about the creamy mushroom goodness, tender beans, and crispy crunchy onions that just feels like home. Toss in a handful of gooey cheddar and you’ve got real comfort on a plate.
Easy Ingredients Fantastic Flavor
The best part is, this dish takes super simple stuff and turns it into everyone’s favorite. That lush mushroom sauce hugs the green beans while those fried onions bring the crunch. It's my trusty side for any meal because it's speedy to throw together and vanishes in a flash.
What You’ll Grab
- French Fried Onions: Everyone loves these crunchy bites on top.
- Cream of Mushroom Soup: Grab a can for all the creamy magic.
- Cheddar Cheese: A big handful shredded fixes up the flavors.
- Green Beans: Two cans, just drain them first.
Fun Green Bean Casserole
- Bake Time:
- Slide it into the oven until you see bubbling and a crispy golden top.
- Final Layers:
- Spoon everything in your dish, sprinkle more cheese, then add those fried onions.
- Cheese Mix:
- Add in half the cheddar, stir, and get it nice and warm again.
- Warm Things Up:
- Toss the mushroom soup with green beans in the microwave until hot.
- Prep Work:
- Fire up your oven to 350°F and get ready.
Switch Things Up
- Advance Prep: Put it together early and add the crunchy toppings right before you bake.
- Cheesy Upgrade: If you want extra meltiness, stir in all the cheese at once.
- Crunch Zone: Throw in bacon pieces or sliced water chestnuts for texture.
- Bean Swap: Fresh, canned, or frozen beans all work fine.
Save this
Stay Flavorful
- Storing Leftovers: Pop it in your fridge and it'll hold up for four days.
- Heating Up: Reheat till piping, then crisp up those onions in the oven.
- Freezer Tips: Don’t add the topping until you bake it, so it stays nice and crunchy.
Common Questions
- → Is it OK to prep this early?
Go for it! Just leave the onions off so they stay crunchy, then add 'em right before you stick it in the oven.
- → Can I swap in fresh beans?
You bet! Just boil them for around 5 minutes until they're still a little crisp. That way they won't go mushy.
- → Why is mine a bit soupy?
Try draining your beans really well. Frozen ones need a full thaw and extra draining so things don't get watery.
- → Can I stash this in the freezer?
It's not the best idea—the onions go soft and sad, and the sauce might split once thawed out.
- → What's the best way to warm up leftovers?
Heat it in the oven if you want the onions to stay crunchy. You can nuke it, but the topping will go soft.