This creamy green bean casserole stands out thanks to its balanced layers of flavor. The foundation is built on fresh or frozen green beans, which provide a bright, crisp base. The addition of sautéed mushrooms adds an earthy depth, while the creamy sauce ties everything together beautifully. Finally, topping it off with crispy onions gives that essential crunch that makes every bite satisfying.
Ingredients
Scale:
4 cups fresh or frozen green beans
1 can (10.5 oz) cream of mushroom soup
½ cup milk
1 cup sautéed mushrooms
1 tsp garlic powder
½ tsp black pepper
1 cup French fried onions (plus more for topping)
½ cup shredded cheddar cheese (optional)
Instructions
Preheat your oven to 350°F (175°C).
If using fresh green beans, wash and trim them, then blanch in boiling water for 5 minutes. Drain and set aside. If using frozen, simply thaw and drain excess water.
In a large mixing bowl, combine the cream of mushroom soup, milk, sautéed mushrooms, garlic powder, and black pepper. Stir until well combined.
Add the blanched or thawed green beans to the bowl and fold gently to coat the beans with the creamy mixture.
Transfer the mixture into a greased 9x13 inch baking dish and spread evenly.
Sprinkle the top with the French fried onions and shredded cheddar cheese (if using).
Bake in the preheated oven for 25-30 minutes until the casserole is bubbly and the onions are golden brown.
Remove from the oven and let it sit for about 5 minutes before serving.
