Description
This comforting and nostalgic green bean casserole is elevated with a generous helping of sharp cheddar cheese. It blends the traditional creaminess of mushroom soup and crunchy fried onions with a savory, melted cheesy depth that makes it the star of any dinner table. Simple to prepare and perfect for both busy weeknights and holiday gatherings, this dish is a timeless favorite that brings warmth and joy to every meal.
Ingredients
4 cups fresh green beans, trimmed and cut into bite-size pieces
10.5 oz can cream of mushroom soup
1/2 cup milk
1 tsp vegetarian-friendly Worcestershire sauce
1/2 tsp black pepper
1 2/3 cups crispy fried onion strings, divided
1 cup sharp cheddar cheese, shredded
Instructions
Preheat your oven to 350 degrees F and lightly grease a 3-quart casserole dish with non-stick spray.
Blanch the green beans in boiling water for 5 minutes until tender-crisp, then drain well.
In a large bowl, combine the cream of mushroom soup, milk, Worcestershire sauce, black pepper, and shredded cheddar cheese.
Stir the blanched green beans and 2/3 cup of the crispy fried onions into the creamy mixture.
Pour the mixture into the prepared casserole dish and bake for 25 minutes until bubbly.
Remove from the oven, sprinkle the remaining 1 cup of crispy fried onions over the top, and bake for another 5 minutes until the onions are golden brown.
Notes
Ensure your Worcestershire sauce is marked as vegetarian, as traditional versions often contain anchovies. You can steam the green beans instead of blanching for an even easier prep. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg