Green Bean Casserole Recipe
Simple and easy, Green Bean Casserole is a classic side dish that's been gracing our table for decades.
Servings: 8 servings
Cost: $10
Equipment
- 1 13x9 inch baking dish
Ingredients
- 1 pound fresh green beans stems trimmed
- 1 tablespoon Olive Oil
- 1 large sweet onion diced
- 4 ounces white mushrooms sliced
- 2 garlic cloves minced
- 1 10.5 ounce can cream of mushroom soup
- 1/2 cup milk
- 1/4 cup sour cream
- 1/2 tsp nutmeg
- 1/2 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground pepper
- 1 cup French Fried Onions
- cooking spray for coating the baking dish
Instructions
- Preheat oven to 425 degrees.
- Bring a large pot of salted water to a boil and add the green beans. Cook the beans for 1-2 minutes or until bright green in color.
- Transfer the beans to a bowl of ice water to stop the cooking and drain. Set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion to the pan and cook until softened, approximately 5-6 minutes.
- Add the mushrooms to the onions and cook until golden brown, approximately 3-4 minutes.
- Stir in the garlic and continue cooking for another minute. Remove from the heat and set aside to cool.
- In a medium bowl, whisk together the soup, milk, sour cream, nutmeg, cayenne and salt.
- Combine the green beans, mushrooms and soup mixture in a bowl, stirring to combine.
- Transfer the green bean mixture to a baking dish coated with cooking spray and transfer to the oven.
- Bake the casserole for 20 minutes or until the sauce is thickened and bubbling.
- Sprinkle the onions over the top of the casserole and bake for an additional 5-7 minutes or until golden brown.
- Serve immediately.
Notes
To Make Ahead: Assemble the casserole without the crispy fried onions. Cover tightly and refrigerate for up to 48 hours. Remove from the refrigerator approximately 30 minutes before baking. Add the onions when directed and bake according to the recipe.
Storage: Store leftovers in an airtight container in the refrigerator for 2–3 days.
Reheating: Reheat in the microwave or in a 350°F oven until warmed through.
Freezing: Freezing is not recommended because the creamy sauce may separate and the crispy onion topping will soften.
Troubleshooting: Drain and dry the green beans well after blanching to prevent a watery casserole.
Nutrition
Serving: 0g | Calories: 134kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 480mg | Potassium: 270mg | Fiber: 2g | Sugar: 4g | Vitamin A: 514IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg