If you’ve ever had a green bean casserole at someone else’s place—and let’s be real, who hasn’t?—you probably remember it fondly (or uh, not at all). For me, this cheesy green bean casserole takes me straight back to Thanksgiving at my Aunt Pat’s, where the game was to see who could sneak the first crispy onion from the top without getting caught. I never won. But hey, now I make my own, and if someone tries to pinch a crispy from my casserole, well, I just hand them the spoon because we’re all friends here. And sometimes, when I’m feeling lazy—or like last week when I’d run out of time—I’ll just use frozen beans. It’s still gorgeous.
Why You'll Love This Messy, Cheesy Thing
I make this when I want cheesy comfort but don’t feel like reinventing the wheel. My family goes a bit bonkers for the crispy stuff on top (so do I, if you can’t tell). There’s something about the combination: gooey cheese, tender (sometimes barely cooked) green beans, that sauce that sort of wants to be soup and sort of wants to be gravy. I tried making it without cheese once, just to be healthy, but honestly? It was a bit sad. Oh, and if your sauce looks weird while it’s bubbling—just ignore it. It all works out in the end, pinky swear.
What You’ll Need (and What I Sometimes Swap)
- 500g fresh green beans, ends trimmed (frozen is fine in a pinch; I even used canned once, but they come out a bit too floppy for me—tastes like school lunch!)
- 1 can (about 300g) condensed cream of mushroom soup – Grandma used Campbell’s but store-brand works fine, honestly
- ½ cup whole milk – or half-and-half if you’re feeling wild; almond milk if dairy’s a problem, but it’s not quite the same
- 1 to 1 ½ cups shredded cheddar cheese (the sharper the better, in my book), though Swiss is decent if you’re out of cheddar
- 1 small onion, diced up tiny (or just toss in a handful of those French fried onions if you’re in a hurry—it’s not cheating, it’s just efficient)
- 1 teaspoon garlic powder
- Salt and pepper – I just wing it, but if you want numbers, maybe ½ teaspoon each?
- About 1 ½ cups crispy fried onions for topping (sometimes I crush up potato chips instead, don’t hate me for it)
How I Actually Make This Cheesy Casserole
- Preheat your oven to 375°F (about 190°C, for any metric folks reading). I usually forget and have to wait, so crank it up early if you remember.
- Bring a big pot of salted water to a boil. Dump in the green beans and let them go for 4-5 minutes—just enough to go bright green, not army-drab. Drain and set them aside. (If you’re using frozen, heat them up and pat them dry a bit; if canned, just drain and carry on—but don’t say I didn’t warn you!)
- In a decent-sized bowl, mix soup, milk, about 1 cup of your cheese, onion, garlic powder, and a generous bit of pepper (I’m heavy-handed, but you do you). Stir it up till it’s sort of thick but pourable. This is where I usually sneak a small taste—with a clean spoon, I promise; well, mostly.
- Toss your green beans into a baking dish (I use a big oval one but it all works unless it’s tiny). Pour the cheesy soup mixture all over those beans. Give it a gentle fold together so every bean gets some love.
- Sprinkle whatever’s left of the cheese on top, then scatter your crispy onions over everything.
- Bake for about 25-30 minutes or until bubbling and the top is golden (sometimes the onions look like they’re about to scorch but oddly, that’s when they’re best). If your oven runs hot like mine, check early, or just accept the crispy bits – “chef’s tax,” as my partner calls it.
- Let it sit 5-10 minutes before serving if you can. I get impatient but burned tongues are not a good start to dinner.
Notes from My Kitchen (aka, actual things I’ve learned):
- Don’t skimp on the cheese unless you have to. More cheese = more yum (scientifically proven, surely…)
- If the sauce looks runny going in, don’t panic. It gets thicker as it bakes. Actually, I find it works better if I use slightly less milk than the can says, but you’ll get the hang of it.
- I accidentally doubled the onions once and it was glorious. Not traditional, but who’s judging?
- Oh, and don’t use fancy mushrooms—just stick with the soup. I tried once; it tasted muddy (and like way too much effort for a Tuesday).
Variations I’ve Messed Around With
- Added cooked bacon bits once, which my brother-in-law loved (although, on second thought, maybe it overpowered the beans)
- Used jalapeños for a spicy kick—works, but the kids staged a revolt
- One time I tried goat cheese instead of cheddar. Wouldn’t really recommend it—the flavor got real weird, real fast.
- I’ve also thrown in diced red peppers for some color; tastes sweet, looks lovely at parties
Tools (and a Trick or Two if You Don’t Own Them)
- A 2-quart (or so) baking dish – can be glass or metal; mine’s got scratches form overenthusiastic serving, works fine!
- Mixing bowl (a big one is better, but I’ve done it in the pot too)
- If all else fails, any oven-safe pan works—heck, I’ve baked this right in a cast iron skillet before when the good dishes were busy
How to Store (But Good Luck with Leftovers)
Seal up any leftovers in a container and stash 'em in the fridge—should keep about 3 days. But in my house? Ha, it’s usually gone by midnight. If you do somehow have extra, it reheats okay in the oven or microwave; sprinkle on some fresh crispy onions, because the originals go a bit soggy, just so you know.
How I Like to Serve It
This cheesy casserole is kind of a main event on our table at Thanksgiving, but I love it with simple roast chicken or honestly, as a midnight snack, cold straight from the fridge (don’t judge). At holiday meals, my cousin swears it’s best alongside mashed potatoes so you can run your fork through both. She’s not wrong.
What I’ve Learned the Hard Way (aka, Pro Tips)
- I once tried rushing the baking time—ended up with undercooked beans and a runny sauce. Give it the full bake and trust the process.
- Don’t overbake the onions or they’ll go from crispy to cardboard pretty quick.
- Actually, I find the flavors meld and the taste is even better the next day (if it survives that long, which is rare).
- Oh, and don’t forget to taste the sauce before it goes in the oven—fixes are easier pre-bake!
FAQ—Things People Actually Ask Me (Sometimes More Than Once!)
- Can I use frozen green beans?
- Totally! Just thaw and drain well, or else your casserole gets a bit watery. Learned that the soggy way.
- What if I don’t have fried onions?
- Get creative! Potato chips, Ritz crackers, even panko. Anything crunchy, really—just don’t skip it because the crunch is half the fun.
- Is it okay to make this ahead?
- Yep. Assemble (hold the onions till you bake), stash in the fridge, then just bake and top when ready. Or live dangerously and bake the whole thing, then reheat—loses a little crunch but nobody’s complaining at 10pm leftovers.
- I can’t have mushrooms—ideas?
- Try cream of chicken soup instead. Or celery works, sorta.
- This looks like too much food—can I halve it?
- For sure! Just cut everything in half and use a smaller pan. Or better yet—invite some friends over. Problem solved.
Anyway, that’s my not-quite-traditional, maybe-a-bit-chaotic way to make the cheesiest green bean casserole. Let me know what works for you or what you sneak onto the top—unless you’re adding pineapple or something, then we might need a word! Happy cooking, mate.
Ingredients
- 1 ½ pounds fresh green beans, trimmed and halved
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup shredded sharp cheddar cheese
- ½ cup whole milk
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 tablespoon unsalted butter
- 1 ¼ cups crispy fried onions, divided
Instructions
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1Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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2Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until bright green and just tender. Drain and set aside.
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3In a large mixing bowl, combine the cream of mushroom soup, shredded cheddar cheese, milk, black pepper, garlic powder, and butter. Stir until well mixed.
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4Fold the cooked green beans and ¾ cup of the crispy fried onions into the cheese mixture until evenly coated.
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5Pour the mixture into the prepared baking dish. Bake for 30 minutes, uncovered.
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6Remove from oven, sprinkle the remaining fried onions on top, and bake for an additional 5 minutes until golden and crispy. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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