This casserole uses fresh green beans, briefly boiled and then baked in a creamy mix of cream of mushroom soup, sour cream and cheddar, with sautéed mushrooms and a topping of crispy fried onions. The beans stay tender-crisp, and the onions give the top its crunch. It serves 8, with 15 minutes of prep and 30 minutes in the oven.
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Fresh beans give a brighter color and a firmer bite than frozen ones, which is the reason to use them here. The dish is a Thanksgiving staple, and it works for a weeknight dinner too.
What Goes in the Dish
- Fresh green beans (2 pounds): trimmed and cut into 1-inch pieces.
- Mushrooms (1 cup, sliced): sautéed in 1 tablespoon of olive oil until browned for a savory depth.
- Sour cream (1 cup): makes the mixture creamy and binds it.
- Cream of mushroom soup (1 can, 10.5 ounces): the creamy base.
- Cheddar (1 cup, shredded): melts into the sauce.
- Seasoning: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper.
- Crispy fried onions (1 cup, plus extra for the top): the signature crunch.
Building and Baking It
Heat the oven to 350°F (175°C). Boil the green beans in salted water for 5 minutes, until bright green and tender-crisp, then drain. This quick blanching keeps their crunch. Sauté the mushrooms in the olive oil over medium heat for about 5 minutes, until soft and browned.
Stir the beans, mushrooms, sour cream, soup, garlic powder, onion powder, salt, pepper and cheddar together in a large bowl. Spread the mixture evenly in a greased 9×13-inch baking dish, which helps it cook uniformly and brown on top, and cover it with more crispy onions. Bake for 25 to 30 minutes, until bubbly and golden brown. Let it cool for a few minutes before serving.
Taste the mixture before baking and add more salt or pepper, or a dash of cayenne, if you want. A large pot works for the beans, and a deep saucepan can stand in. Any oven-safe dish that holds the mixture will do if you have no 9×13.
Changing the Casserole
- Lighter: use Greek yogurt in place of the sour cream.
- Meaty: add cooked bacon bits or diced ham.
- Other cheeses: mozzarella gives a gooey, melted texture, and pepper jack adds some spice.
- Nuts: chopped almonds or pecans add crunch.
- Frozen beans: they work in a pinch, but thaw and drain them well so they do not add excess moisture.
Serving and Storing
Roasted Brussels sprouts tossed in olive oil, salt and pepper make a crisp side, and cauliflower mash, steamed florets blended with butter and cream, stands in for mashed potatoes. Sparkling water with lemon or herbal tea goes with the rich casserole.
You can assemble the casserole a day ahead, cover it tightly with plastic wrap and refrigerate it. Let it sit at room temperature for about 30 minutes before baking. Leftovers keep in an airtight container in the refrigerator for 3 to 4 days. Reheat them in a 350°F (175°C) oven until warm, or microwave single portions.
Nutrition per Serving
One serving has about 220 calories, 15 grams of fat (7 grams saturated), 12 grams of carbohydrates, 3 grams of fiber, 2 grams of sugar, 6 grams of protein and 500 milligrams of sodium.
FAQ
Can I make it ahead?
Yes. Assemble it a day ahead, cover and refrigerate it, and let it stand at room temperature for about 30 minutes before baking.
How should leftovers be stored?
In an airtight container in the refrigerator for 3 to 4 days. Reheat in the oven at 350°F (175°C) or microwave single portions.
Can I use frozen green beans?
Yes, in a pinch. Fresh gives the best flavor and texture, so if you use frozen, thaw and drain them well first.
What can replace cream of mushroom soup?
Make a homemade version from a roux of butter and flour with vegetable broth, then add sautéed mushrooms. A can of cream of chicken soup or a homemade cheese sauce also works, and each gives a different flavor.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Fresh Green Bean Casserole with Crispy Onions is Delicious!
Ingredients
Instructions
Preheat your oven to 350°F (175°C).
In a large pot, bring salted water to a boil. Add the green beans and cook for 5 minutes until bright green and tender-crisp. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they are soft and browned.
In a large mixing bowl, combine the cooked green beans, sautéed mushrooms, sour cream, cream of mushroom soup, garlic powder, onion powder, salt, black pepper, and 1 cup of shredded cheddar cheese. Stir until well combined.
Transfer the mixture to a greased 9×13-inch baking dish. Spread it evenly and top with additional crispy fried onions.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let it cool for a few minutes before serving.
Notes
For a lighter version, substitute Greek yogurt for sour cream.
Add cooked bacon bits or diced ham for extra flavor and protein.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 220 calories |
| Sugar Content | 2g |
| Sodium Content | 500mg |
| Fat Content | 15g |
| Saturated Fat Content | 7g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 12g |
| Fiber Content | 3g |
| Protein Content | 6g |
| Cholesterol Content | 30mg |