Green Bean Casserole
Tender green beans in a creamy mushroom sauce topped with crispy fried onions. The quintessential American holiday side dish.
Ingredients
6 servings
Instructions
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Heat oven to 350°F (175°C).
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Melt butter in a skillet; cook mushrooms until golden, about 6 minutes.
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Stir in flour, then milk and soup; simmer until smooth, about 3 minutes.
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Fold in green beans and half the fried onions; transfer to a baking dish.
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Bake 25 minutes until bubbly. Top with remaining onions and bake 5 minutes more.
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Serve hot.
Nutrition
Per serving, estimated.
- Calories
- 200 kcal
- Protein
- 5g
- Carbs
- 16g
- Fat
- 13g
- Fiber
- 3g
Tips
- Blanch the beans first so they stay green and crisp-tender.
- Add the topping onions late so they stay crunchy.
- Fresh mushrooms taste far better than the canned soup alone.
Variations
- Use fresh green beans instead of canned.
- Add a pinch of garlic powder to the sauce.
- Stir in shredded cheddar for richness.
Frequently Asked Questions
Assemble the base a day ahead; add the onion topping just before baking.
Yes, blanch them 3 minutes so they are tender-crisp before baking.
Add them in the last 5 minutes so they do not go soggy.
