Green Bean Casserole
Tender green beans and savory mushrooms in a cheesy sauce topped with crispy French fried onions make this delicious green bean casserole unforgettable!
Servings 6
Ingredients
- 2 tablespoons butter unsalted
- ½ cup chopped yellow onion
- 2 cups sliced fresh mushrooms white or baby bella
- 1 tablespoon minced fresh garlic
- 1 (10.5 ounce) can condensed cream of mushroom soup or cream of chicken or celery
- 1 cup heavy cream
- 1 cup finely shredded Parmesan cheese or cheddar
- ½ teaspoon salt more or less, to taste
- ½ teaspoon black pepper more or less, to taste
- 1 (16 ounce) bag frozen cut green beans thawed and patted dry
- 2 cups French fried onions divided
Instructions
- Preheat your oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray. Set aside.
- Melt butter in a large skillet over medium heat. Add onions and cook for 2 minutes, stirring often. Add mushrooms and cook until softened, stirring often (about 3 to 4 minutes). Add garlic and cook for 30 seconds, while stirring.
- Add soup and heavy cream. Stir to combine. Bring to a simmer, then add cheese, salt and pepper. Stir until cheese is melted.
- Add green beans and ½ cup of the French fried onions. Gently stir to coat as evenly as possible.
- Transfer to prepared baking dish and spread evenly.
- Bake (uncovered) for 25 minutes. Using oven mitts, carefully remove from oven and sprinkle evenly with the remaining 1 ½ cups of the French fried onions. Return to oven and bake for an additional 5 minutes, or until onions are golden brown.
- Let stand for 10 minutes before serving (sauce will thicken as it cools).
Notes
- To make-ahead: Prepare casserole but do NOT top with fried onions. Cover baking dish tightly with aluminum foil and refrigerate for up to 2 days. Remove from fridge 30 to 40 minutes before ready to bake and allow to come close to room temperature. Bake as directed.