Best Green Bean Casserole Recipe

Avoid using frozen green beans in this casserole.

This recipe is a wonderful variation of the classic green bean casserole that always receives rave reviews. I like to use French-cut green beans and add chopped water chestnuts for a delicious crunch. Mixing French fried onions and cheddar cheese into the casserole before baking enhances the flavors. I find that heating the ingredients in the microwave is not necessary. Baking the casserole in a flat dish for 30-35 minutes until hot in the center, then topping it with more French fried onions for an additional 5 minutes creates a crispy finish. Doubling the recipe is easy with just one can of water chestnuts, but for extra crunch, you can add another can. This dish is always a crowd-pleaser, and I am grateful to Jan for sharing such a fantastic recipe!

It would greatly improve the user experience if the recipes included clear instructions on the size of the baking dish needed, rather than simply stating "put the ingredients into a baking dish." I have noticed a trend of recipes leaving out this crucial information, which can be frustrating for those of us who are not seasoned cooks or bakers. Providing this detail would be a very helpful addition.

I adjusted this recipe based on feedback from other reviewers. I opted for fresh green beans, quickly microwaved for 5-7 minutes to maintain a crisp texture. While preparing the mixture, I used mushroom soup, cheddar cheese, and French fried onions. To enhance the flavors, I included sour cream, real bacon pieces, salt, pepper, garlic and onion powders, and a dash of cayenne pepper for a hint of spice. Once the mixture was well combined, I gently folded in the green beans and baked the dish in the oven for 30-35 minutes. In the final stages of cooking, I sprinkled French fried onions on top (incorporating all the cheddar into the mixture) and baked until the topping was warm. The result was absolutely delicious!

I absolutely loved this dish more than the classic Green Bean Casserole. The addition of cheese really elevates the flavors. I skipped using the microwave and just mixed everything together with most of the french fried onions. I then baked it at 350°F for 30 minutes before sprinkling the remaining onions on top and baking for an additional 5 minutes to get a nice golden brown finish. I happened to have a huge 6-pound can of green beans that I bought on sale, and it turned out to be the perfect amount for a large Thanksgiving gathering. After draining the beans, I mixed in two cans of regular cream of mushroom soup, one can of roasted garlic cream of mushroom soup, 2 teaspoons of salt, 1 teaspoon of pepper, and 3 cups of cheddar cheese. I folded in a can of french fried onions and then transferred the mixture into a large casserole dish. Sprinkling another can of french fried onions on top during the last 5 minutes of baking added a delightful crunch. This recipe is perfect for making ahead in two casserole dishes and freezing one for later. It easily served 10 people, with leftovers that I could freeze for another meal. I'm thrilled to have discovered a dish that everyone enjoyed, especially as I have more of those massive cans of green beans to use up!

I recently tried making mushroom soup from scratch instead of using canned ingredients. The first time, I used fresh chanterelle mushrooms, and the second time, I tried portobellos. While the chanterelles were superior, the portobellos turned out quite well too. My soup recipe results in a satisfyingly thick texture, not as dense as canned soup but still hearty enough without making everything soggy. Additionally, I decided to reduce the amount of cheese to half a cup and incorporated it all into the beans. Apart from these adjustments, I followed the original recipe. Here is the recipe I followed for my mushroom soup, which yields 8-10 servings: INGREDIENTS: - 4 tbsp unsalted butter - 1 large white onion, chopped - 12 oz salt pork, chopped - 1 & 1/2 qt chanterelle mushrooms, sliced (or substitute with portobellos) - 1/2 cup all-purpose flour - 1 cup cold vegetable stock - 1 qt light cream - 1 qt water - 1 large pinch thyme - 1 pinch parsley DIRECTIONS: 1. Saute onions in butter over medium heat until slightly browned. 2. Add salt pork and cook until brown and crispy, retaining the grease. 3. Include mushrooms and saute until tender and evenly cooked. 4. Slowly add flour while folding into the mushroom mixture until no raw flour remains. 5. Reduce heat to simmer. 6. Pour in cold vegetable stock and stir gently. 7. Add 1/2 qt cream and mix thoroughly until all flour is dissolved. 8. Gradually incorporate the remainder of the cream and water, mixing well. 9. Sprinkle in the herbs and continue mixing. 10. Simmer for 20 minutes. 11. Allow to cool and refrigerate overnight for optimal flavor. Overall, this mushroom soup recipe is flavorful and satisfying, especially when made with fresh chan

I absolutely adored this recipe - the best green beans I've ever tasted, and the leftovers were just as amazing! Following the advice of other reviewers, I decided to skip the microwaving step, and it turned out great. The only thing I noticed was that the frozen green beans I used were a bit too firm when served initially (but perfect when reheated as leftovers). Next time, I might partially cook the frozen green beans before adding them to the casserole. This dish definitely yields more than 6 servings; I doubled the recipe for our Christmas dinner with 8 guests and still had plenty of leftovers. I made some modifications by adding sliced water chestnuts, garlic powder, soy sauce, and a dollop of sour cream when the mixture seemed a bit dry. I also used cream of celery soup instead. I layered all the cheese and half of the onions inside the casserole, and sprinkled the remaining onions on top. Preparing it the day before Christmas, chilling it in the fridge overnight, then letting it sit on the counter for an hour before baking worked like a charm. The result was absolutely fantastic!

I tried this recipe for the first time and followed some of the suggestions from other reviewers. It turned out absolutely delicious! Like others, I made a few adjustments. I decided to double the recipe. I used fresh green beans, cooked them halfway, and then mixed them with mushroom soup, Mexican blend cheese, and half of the fried onions. I also added some garlic salt, 1/2 tsp of Cayenne pepper, around a teaspoon of soy sauce, and 4-5 cloves of fresh diced garlic. After baking the dish for about 20 minutes, I sprinkled more fried onions on top and briefly broiled it. I had to be careful as some of the onions started to burn quickly, so I removed the burnt ones. Despite that, the dish was still fantastic and received the most compliments during the meal. The flavors blended together beautifully, creating a harmonious taste without any one ingredient overpowering the rest. Even my picky-eater teenagers enjoyed it. This recipe is definitely a keeper!

I enhanced this recipe by incorporating chopped water chestnuts and crispy bacon, and blending all the cheese into the green bean mixture along with half of the onions. The result was simply fabulous!

This dish was a hit with everyone! I decided to tweak the recipe slightly by skipping the microwave step and instead baked it in a casserole dish in the oven for 30 minutes. After that, I sprinkled the remaining cheese and fried onions on top and baked for an extra 5 minutes. It turned out perfectly! I definitely plan on making this again, not just for special occasions.

Be mindful of the sodium levels in this dish! The high sodium content comes from both the canned soup and the store-bought fried onions. Campbell's soup is not a healthy option. I prefer making my own mushroom gravy by adding mushrooms to my homemade biscuit gravy. I slice my own onions using a mandolin, coat them in a mix of flour and corn starch, and fry them myself. The extra effort is definitely worth it.

Love the added cheese! 🧀

I used one can of Campbell's cream of chicken with mushrooms and one can of Campbell's cream of mushroom.

I prefer it with asparagus instead of green beans.

I really enjoy this dish. The addition of cheese enhances the flavor even more. My family also enjoyed it. Although we don't typically eat onions, the French fried ones on top are delicious. This is definitely a recipe I like to prepare for holidays or even on a regular day.

Tip: This recipe is perfect for an 8x8 or 9x9 square dish. Classic - I adore it with French cut vegetables.

This dish is absolutely tasty! My family adores it. I decided to enhance it by throwing in some crispy bacon, extra cheese, and swapping out the cream of mushroom for cream of chicken.

Made it just like the original recipe. I wonder if it might be better not to microwave the cheese?

I made a simple swap using colby-jack cheese instead of cheddar in this recipe, and it turned out fantastic! It has become a regular dish for us, now making it every other week.

Another beloved dish for our family! I decided to sprinkle some cheddar cheese on top, right beneath the crispy layer of fried onions. Definitely planning on making this again next year. Can't wait! 🌟🧀