This Green Bean Casserole Recipe is a one-pot wonder that’s perfect for the holidays. It’s creamy, delicious, and full of bacon, cheddar cheese, and French-fried onion rings. No Cream of “X” Soup! Show
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I feel like most people grew up eating some sort of green bean casserole. ALL green bean casserole recipes start with green beans, but there are SO many different variations that result in totally different flavors and textures. Well, after testing dozens of recipes, I think I’ve found the perfect combination of ingredients – hint: bacon AND cheese are involved – to make the BEST green bean casserole recipe of all time! IngredientsI like to put together a makeshift homemade cream of mushroom soup to give this green bean casserole just a little something extra! Don’t worry, it’s incredibly easy and about 1,000 times better than canned condensed soup.
JUMP TO RECIPE I absolutely love that this recipe doesn’t use cream of mushroom soup. Making your own homemade version is super easy, tastes better, and doesn’t require any extra dishes! How to makeYou need 40 minutes, a stockpot, and a non-stick skillet to whip up this creamy and delicious green bean casserole recipe! If you’re using fresh green beans, cook them in a large pot of salted water, drain the water, then place the beans in a large bowl of ice water. Drain again then set aside and continue with the rest of the recipe:
JUMP TO RECIPE The skillet I have goes straight from the stovetop to the oven, but if you don’t have an oven-safe skillet, transfer the mixture to an oven-safe baking dish before baking. How long to cookGreen bean casserole cooks in the oven at 400ºF for 10-15 minutes. If you have to cook longer than that, cover the casserole with foil and cook in 2-3 minute increments, checking to see that the casserole is heated all the way through. The total time, prep and cook, for this green bean casserole recipe is 40 minutes! Do you cook covered or uncovered?Cook the green bean casserole in your oven, uncovered, until the cheese is melted and slightly browned. If the cheese has browned but the filling isn’t warm yet, try covering your skillet with tin foil—which protects the top of the casserole from burning—and cooking until the casserole is bubbling and heated through. Can i use frozen or canned green beans?Fresh is best, but frozen or even canned green beans can be used for green bean casserole if you’re in a pinch. If using frozen green beans, follow the cooking directions listed on the package. You may want to reduce the cook time slightly, however, because you want to be sure your green beans have a little “bite” to them. Mushy green beans are gross! If using canned green beans, you’ll likely experience a “canned” flavor and slightly mushy texture. Simply drain, rinse, and continue with the recipe as directed. Buy a few brands of canned green beans and do a taste test, before using them in a recipe. Not all canned green beans are created equally! Some are crunchier and less “canned” tasting than others. VariationsThe combination of bacon and cheddar takes this recipe over the top, but whether you’re vegan, or simply looking to lighten things up, I’ve got you covered:
What to serve with green bean casseroleGreen bean casserole is a great addition to a Thanksgiving meal or the perfect contribution to a potluck! Serve green bean casserole with a protein, salad, and a few other side dishes for a complete meal. Here are some of my favorite things to serve with green bean casserole:
Can i make my green bean casserole ahead of time?If you want to make your green bean casserole ahead of time, follow the directions as listed through step 10 in the recipe card (blanche the green beans and make the casserole on the stovetop), but don’t top it with your fried opinions and cheese. Instead, you’ll let the casserole cool completely, cover it or pour it into a sealed container, and place it in the fridge. You can store it like this up to a day in advance. When you’re ready to bake, let the casserole come to room temperature for 30 minutes, pour it into an oven-safe dish, top it with cheese and fried onions, and bake as directed! You may need additional time if it’s still cold in the middle. If you have leftovers of the make-ahead casserole, it will only keep in the fridge for 4-5 days as opposed to the 7 days if served right away. Can you freeze green bean casseroleTo freeze your green bean casserole, follow the above instructions on how to make ahead of time, then freeze that for up to two weeks. When you’re ready to bake, thaw the mixture in the fridge for up to 24 hours! Then let the casserole come to room temperature for 30 minutes, pour it into an oven-safe dish, top it with cheese and fried onions, and bake as directed! You may need additional time if it’s still cold in the middle. How to storeLeftover green bean casserole can be stored in an airtight container in the fridge for up to 7 days. If you’d like to freeze, I recommend freezing before baking it (see above instructions.) To reheat, place the casserole in the microwave and heat until warm OR place in a baking dish in the oven for roughly 10 minutes at 350ºF. If you’d like to maintain some of the crunchiness from the fried onions, I recommend baking it! Get ready to dig into this creamy and delicious side dish! – Jennifer (equipment shown are affiliate links)
For the green beans
Green Bean Casserole
Reheat:Oven or microwave until heated through *Storage times may vary based on temperature and conditions *If you don't have a cast iron skillet, use a regular skillet. Then transfer the green bean mixture (after step 11) to an oven safe dish, top with cheese and fried onions, and continue with directions above. Nutrition Facts Green Bean Casserole Recipe Amount Per Serving Calories 287 Calories from Fat 189 % Daily Value* Fat 21g32% Saturated Fat 11g69% Cholesterol 29mg10% Sodium 719mg31% Potassium 297mg8% Carbohydrates 17g6% Fiber 1g4% Sugar 2g2% Protein 7g14% Vitamin A 640IU13% Vitamin C 10.1mg12% Calcium 158mg16% Iron 1mg6% * Percent Daily Values are based on a 2000 calorie diet. *Note: Nutrition information is estimated and varies based on products used. Keywords: easy, green beans, thanksgiving side This post was originally published November 6, 2016 and has been updated to provide more detailed content. Can I substitute cream of chicken soup for cream of mushroom soup?Cream of Chicken
Another Campbell's staple, cream of chicken is one of the easiest substitutes for cream of mushroom soup. It has the same consistency and saltiness. This makes it a great choice for recipes like casseroles or creamy sauces.
How do I thicken my green bean casserole?Add a thickener
While your green bean casserole is on the stove, incorporate a thickener into the vegetables, such as cornstarch or flour. According to The Kitchn, you can combine cornstarch and a small amount of water or broth in a cup and stir until the lumps are gone, and it becomes a thick yet drizzly consistency.
Is green bean casserole better with canned or fresh?To kick things up a notch, I also use fresh green beans rather than canned ones because it gives the casserole the most refreshing flavor that's just to die for. That isn't to say that you can't use canned or frozen, if that's easier for you then go right on ahead!
How do you make green bean casserole not runny?If you don't, the excess water from the beans can leak out into the casserole and make it thin and runny. If you sense it's a little watery, "add a thickener like roux or starch to absorb the additional liquid or cook a little longer," she says. That'll give it that rich, dense consistency you're looking for.
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