When I think of this cheesy green bean casserole, comfort food immediately comes to mind. This recipe is a wonderful update on a classic. I never liked it before I made this homemade version, and the flavors are better than anything you’ve ever had! Homemade mushroom soup and freshly grated cheddar cheese turn basic green beans into an absolutely perfect casserole!
Green Bean Casserole
I’ll be honest, green beans are my favorite vegetable, but as a child, I never liked the casserole. I’m not sure if it was because of the mushroom soup, or the texture, but it was just never a side dish I wanted. I’m pretty sure the rest of my family felt that way, as I don’t recall seeing it on our table at holidays.
As an adult, I discovered that not all green bean casserole recipes are the same. After seeing people use different things over the years, I realized that I really did love this recipe. While this version takes a bit of work ahead of time, it’s worth every second for the best results!
Do I Use Fresh, Frozen, or Canned Green Beans?
For this version, I used drained canned green beans. They happened to be what I had on hand. While they work great, I know my husband prefers the texture of this when I use frozen or fresh green beans. Use whichever one you prefer.
If using fresh green beans, you will want to steam for 5 minutes before adding to this mixture and baking. This will make sure they are tender but not too mushy.
How Many Pounds of Green Beans Equal 4 Cups?
4 cups of green beans are around 1 1/2 pounds of fresh green beans or 2 cans of green beans. I have found, that canned green beans tend to vary, so I always have a third can on hand for this recipe, just in case.
While I wouldn’t recommend using less, you can add more green beans to this dish if you wish. It will slightly change the soup to bean ratio, but an extra 1/2-1 cup of vegetables will still work great and provide you with great flavor and texture.
Can I Prep Green Bean Casserole The Night Before?
You definitely can! If you want to get this ready to make the day you will be eating it, you can do everything except add those fried onions on the top. I like to add those just before I pop into the oven so they stay crispy when baked and serving them.
Just wrap the dish well with plastic wrap and refrigerate. If you are using a glass baking dish, make sure to bring it to room temperature before putting it into a hot oven. While many dishes are safe to go from the refrigerator straight to the oven, glass dishes are not and can explode.
Can I Use Different Cheeses?
If you prefer a different blend, feel free to substitute. I feel that the sharpness from the cheddar is the best choice. I have seen some recipes that use blue cheese or parmesan. While both might add a good flavor profile, I stick with cheddar in my green bean casserole.
Can I Substitute Canned Mushroom Soup?
Traditionally, cream of mushroom soup from a can is what is used in this recipe. This version uses a very simple but delicious homemade cream of mushroom soup. I find that it adds much more flavor than the canned variety. Plus, you skip a lot of the added sodium found in canned condensed soups.
You can use any cream soup for this recipe, but I highly recommend taking the extra few minutes to whip up this homemade cream soup instead. You won’t regret the choice. The difference in flavor is incredible and worth the extra time in the kitchen.
Should I Make My Own Fried Onions?
I love homemade onion straws or fried onions, but they are messy and take a lot of time to prepare. If you have the time, feel free to make them. If not, pick up a nice quality fried onion instead. French’s fried onions are the most common and easy to find, but I also recommend looking in the salad toppings are of your grocery store for other fried onion salad toppings. Larger pieces are nicer in this casserole, in my opinion.
If you want to make your own, I highly recommend following the tutorial in this video. They turn out perfect every time.
What Meals Does Green Bean Casserole Go With?
This side dish casserole is commonly served with holiday meals. It pairs especially well with things like roasted chicken, ham, or turkey. You can, however, serve this with any favorite protein. We often serve it with these skillet pork chops and pan gravy, or this roasted chicken with garlic butter.
If you’ve never cooked a turkey before, then use this tutorial for how to cook a turkey and have it with this casserole for a special meal at any time of year. It doesn’t have to be made only around holidays.
Ingredients for Mushroom Soup
- Button mushrooms
- Minced garlic
- White onion
- Chicken broth
- All-purpose flour
- Heavy cream
- Black pepper
Ingredients for Green Bean Casserole
- Green beans
- Cream of mushroom soup (canned or homemade)
- Sharp cheddar cheese
- Fried onions
How to Make Homemade Cream of Mushroom Soup
In a large skillet or dutch oven, melt the butter over medium heat.
Once the butter has melted, add in the diced mushrooms and onions. Cook the vegetables for 3-4 minutes until the mushrooms are shrinking and onions begin to get tender.
Add in the garlic, and continue cooking for another 2-3 minutes, stirring regularly.
Sprinkle the flour over the mixture and stir to combine until the flour has dissolved.
Whisk in the chicken broth until combined, then stir in the cream and milk until combined.
Stir in salt and pepper, taste, and adjust seasoning if needed.
Set aside the soup until ready to add to the beans, or allow to cool, and store in an airtight container in the refrigerator for up to 5 days.
How to Make Green Bean Casserole
Preheat the oven to 375°F and prepare a 9″x13″ baking dish with non-stick spray.
In a large bowl, add the drained green beans.
Add the cream of mushroom soup and stir, then microwave for 3 minutes.
Next, add in the shredded cheddar and stir, then microwave for 1 minute.
Mix in 1/2 the fried onions.
Pour into a prepared baking dish.
Sprinkle the remaining onions on top, and any added cheese if desired.
Bake the casserole for 10-12 minutes or until it is heated through, bubbling, and the top begins to brown.
Serve with additional cheese or onions on top as desired.
When preparing onions or mushrooms for the soup mixture, use a vegetable chopper or mandalin to make even cuts. My favorite is this 12-in-1 vegetable cutter that comes with blades for slicing, dicing, making julienne sticks, and even spiralizing.
Ingredients for Cream of Mushroom Soup
- 6 tbsp unsalted butter
- 1/2 small yellow onion, diced
- 8 oz button mushrooms, diced
- 2 cloves garlic, minced
- 4 tbsp all-purpose flour
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup chicken broth
Ingredients for Cheesy Green Bean Casserole
- 4 cups green beans, drained
- 2 cups cream of mushroom soup (canned or homemade)
- 1 cup sharp cheddar cheese, shredded
- 2 cups fried onions, divided
How to Make Homemade Cream of Mushroom Soup
- In a large skillet, melt the butter over medium heat then add in the mushrooms and onions and cook down for 3-4 minutes;
- Add in the garlic and continue cooking for another 2-3 minutes, stirring regularly;
- Reduce the heat to low, and sprinkle the flour over the vegetables and stir to combine until the flour has dissolved;
- Whisk in the chicken broth;
- Stir in the milk and cream, and continue cooking for another 4-5 minutes or until the mixture begins to thicken;
- Remove from the heat and set aside until ready to add to the green beans or store in an airtight container in the refrigerator for up to 5 days;
How to Make Green Bean Casserole
- Preheat the oven to 375°F and prepare a 9"x13" baking dish with non-stick spray.
- Add the drained green beans and mushroom soup together in a large bowl and then microwave for 3 minutes;
- Add in the cheese, stir, and microwave for an additional 1 minute;
- Mix in 1/2 of the dried onions;
- Pour into the prepared baking dish, and top with an additional half of fried onions;
- Bake for 10-12 minutes or until heated through and the top is bubbling and turning golden brown;
- Serve with additional shredded cheese or onions as desired.
This casserole can be frozen in a disposable aluminum baking dish for up to 4 months before cooking. Simple wrap well and label with the date prepared and the recipe name.
When ready to cook this recipe, place directly into the oven and cook at 375°F for 45 minutes to 1 hour until heated through and golden on top.
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Amount Per Serving: Calories: 259Total Fat: 19gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 46mgSodium: 286mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 8g