Description
A classic green bean casserole that balances creamy textures with crisp vegetables, perfect for festive gatherings and weeknight meals.
Ingredients
Scale
- 1 lb fresh green beans, trimmed
- 1 onion, finely chopped
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 can cream of mushroom soup
- 1 cup vegetable broth
- 1 cup cheddar cheese, shredded
- 1 cup French fried onions
- 2 tbsp olive oil
Instructions
- Prepare the green beans: Trim and blanch the green beans in boiling salted water for about 3 minutes. They should be vibrant green and slightly tender. After blanching, transfer them to an ice bath to halt cooking and preserve texture.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Sauté the onion and mushrooms until soft, approximately 5-7 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
- Make the sauce: In the skillet, add the cream of mushroom soup and vegetable broth. Stir until fully combined. Bring to a simmer and cook for a few minutes to thicken slightly.
- Combine and bake: In a large bowl, combine blanched green beans with the mushroom sauce. Transfer the mixture to a greased baking dish, spreading evenly. Top with shredded cheese and French fried onions. Bake at 350°F (175°C) for 25 minutes, until bubbly and golden.
Notes
For a lighter version, substitute the cream of mushroom soup with a homemade béchamel sauce. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: green bean casserole, comfort food, holiday side dish, vegetarian, creamy casserole