Classic Green Bean Casserole
The classic green bean casserole made with canned green beans and cream of mushroom soup, made a little creamier with sour cream and sharp cheddar, and topped with crunchy fried onions. Everything is mixed right in the baking dish.
Servings 6
Calories 184kcal
Equipment
- baking dish (2 quart for recipe as written, or 3 quart 9x13 inch for a doubled recipe)
- colander
- Spatula or spoon
Ingredients
- 1 10.75-ounce can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon black pepper
- 1/2 cup shredded sharp cheddar
- 4 cups green beans drained (two 14.5-ounce cans or 2 pint jars)
- 1 1/3 cups French-fried onions divided
Instructions
- Heat the oven to 350°F.
- Drain the green beans well in a colander, shaking them a few times.
- In the baking dish, stir together the soup, sour cream, milk, Worcestershire, and pepper until smooth. Stir in the cheddar.
- Add the green beans and half of the fried onions. Fold gently until the beans are coated, and spread evenly in the dish.
- Bake uncovered for 25 minutes, until hot and bubbling around the edges.
- Stir, then sprinkle the remaining onions evenly over the top.
- Bake 5 minutes more, until the onions are golden brown.
- Let rest 5 minutes before serving.
Notes
- For a crowd: Double everything and use a 9x13-inch dish. Bake 30 to 35 minutes before adding the onion topping, then 5 minutes more.
- Green beans: Home-canned and store-bought canned beans both work. For frozen, thaw and drain well. For fresh, cut into bite-size pieces, boil about 5 minutes until tender, and drain well.
- Soup: Cream of chicken or cream of celery can replace the cream of mushroom. To skip the can, use my homemade Cream of Anything Soup Mix recipe.
- Soy sauce: The original Campbell's recipe uses soy sauce in place of the Worcestershire. Use one or the other, not both.
- Make ahead: Assemble through step 4, cover, and refrigerate up to 1 day. Bake straight from the fridge, adding about 10 minutes before the topping goes on.
- Storage: Refrigerate leftovers, tightly covered, for up to 4 days.
- Reheating: Cover with foil and warm at 350°F for 15 to 20 minutes, or microwave single servings. Add a few fresh onions on top for the last 5 minutes to bring back the crunch.
Nutrition
Calories: 184kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 573mg | Potassium: 210mg | Fiber: 2g | Sugar: 4g | Vitamin A: 737IU | Vitamin C: 9mg | Calcium: 127mg | Iron: 1mg
