A Cheesy Green Bean Casserole made from fresh green beans with sautéed mushrooms and a crunchy fried onion topping. This is a must make recipe for the holidays or any large family gathering. With a cup and a half of shredded cheddar, it is supremely cheesy.
I am in love with casseroles all year long but especially in the fall. There are so many reasons to love casseroles. They can be made ahead of time, feed a crowd, and leftovers reheat well.
Green Bean Casserole is always a family a favorite. Except with my son who always says I should have made broccoli casserole instead.
Sometimes I make Slow Cooker Green Bean Casserole to free up oven space, but this recipe is probably my favorite green bean casserole recipe.
UPDATE: I have a new favorite Green Beand Casserole- Cream Cheese Bacon Green Bean Casserole.
The cup and a half of shredded cheddar cheese gives it a richer and more comforting flavor. The only problem with Cheesy Green Bean Casserole is it is so good you won’t want to eat anything else with it and it’s supposed to be a side, not the main dish. I’m thinking about making it next time with just a little shredded chicken added in so I can call it a main dish casserole.
Can I Make This Casserole With Canned Green Beans
Many of you have asked if you can make this casserole with canned green beans. Yes, you can. Although I prefer it with fresh, you can make it with either canned or frozen. If using canned, 3 cans should be enough. You will not need the chicken broth.
Variations
For extra flavor try adding a little cooked and crumbled bacon.
What To Do With Leftover Cheesy Green Bean Casserole
If you have leftovers, you need to try thse Green Bean Casserole Stuffed Mushrooms. They are so much fun!
More Thanksgiving Side Dish Recipes
- Slow Cooker Green Bean Casserole
- Buttermilk Mashed Potatoes
- Southern Cornbread Dressing
- The BEST Yeast Rolls
See How To Make Cheesy Green Bean Casserole in the Video Below.
Cheesy Green Bean Casserole
Equipment
Ingredients
- 4 cups of green beans,, ends trimmed and long ones cut in half
- 1 can chicken broth
- 2 tablespoons butter
- 1 (4-ounce) package white mushrooms,, sliced
- 1 can condensed cream of mushroom soup
- 1/3 cup milk
- 1 teaspoon soy sauce
- 1 1/2 cups shredded cheddar cheese
- 1 (6-ounce) can French-fried onions,, divided
Instructions
- Place green beans and chicken broth in a medium saucepan. Add just enough water to cover green beans. Bring to a boil and simmer 10-12 minutes. Drain.
- Preheat oven to 350 degrees and lightly grease a 1 1/2-quart baking dish.
- Melt butter in a large skillet. Add mushrooms and cook until golden brown, stirring occasionally.
- In a large bowl, mix together mushrooms, green beans, condensed mushroom soup, milk, cheddar, 1/2 cup of the French-fried onions, and soy sauce, and pepper.
- Transfer mixture to prepared baking dish, Top with remaining onions.
- Place in oven for 25-30 minutes, until bubbly and golden brown.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted October 2, 2014
Sharing with the Country Cook’s Weekend Potluck.
Disclosure: This post contains affiliate links.
Will it tastes the same using can green beans
Can this be made in a crockpot?
I made this for dinner today along with a small pan of cornbread. It was wonderful.
I made it a little healthier by using campbells low sodium ready to serve cream of chicken soup and low sodium soy sauce. I also added 2 teaspoons of ms. Dash table blend seasoning, a little black Pepper and some fresh ground sea salt. Cooked 2 lb. Fresh green beans in
Chicken broth. Doubled the mushrooms as we both love them. Added 1/2 cup more cheese and sprinkled on top.We ate it as a main dish. Loved it.
I see the question about partially preparing in advance hasn’t been answered…I would like to know as well. I have a big family Christmas dinner on Saturday and was wondering if I could do everything except the baking the day before.
This came out very good. A great side dish for Thanksgiving. I used 6 cups fresh green beans and omitted the fresh mushrooms. The cheese statrted to thicken quickly as it sat at the table but overall I liked this recipe. I would make again.
This is by far the best green bean casserole! I now make this every year at Thanksgiving and it’s a favorite…I love that it has cheese and such a great flavor compared to the usual green bean casserole on the box. I also use about 3 cans of green beans and it’s just the right amount. Thanks so much for sharing!
The recipe says the cook fresh green beans with chicken broth. Since you used caned green beans did you omit chicken broth?
Thanks!
Cook the fresh green beans in the chicken broth to add flavor to the green beans and to get them to a softer texture, and then drain. If canned green beans are used, they are already soft and my guess is yes- omit the chicken broth- since it is just used while cooking the green beans. I am making this recipe now and used fresh green beans. I am just going to say in my humble opinion canned green beans are blucky.
I added the chicken broth to the cream of mushroom mix and the flavor is amazing! I also sautéed garlic and butter, mixed that with chopping bacon friend pieces and mixed all together in mixture!
How many cans of cream of mushroom did you use with 3 cans of green beans?
This recipe has become a favorite at family gatherings – I am now required to make this every time! My only change is that I cook it for about 20 minutes then add the second half fried onions for only the last 10 minutes cook time. I was getting onions a little bit charred with the full cook time.
I followed the recipe and used canned green beans this recipe is the best. My family enjoyed it very much.
Could I prepare this the night before and refrigerate?
Made your recipe last year. My hubby who normally hates green bean casserole liked it. I loved it. Great flavor.