Green Bean Casserole

We all know the famous casserole with cream of mushroom soup and fried onions on top. I’ve re-written the recipe to make it a touch lighter with real food ingredients, while still delivering the flavor and textures everyone loves. Use this from scratch recipe for your next holiday meal!

Green Bean Casserole

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 10 servings

Ingredients

  • Green beans:

    • Two 10-12 oz bags of frozen

      or 5 cups fresh

      or 2 cans

  • double batch of homemade cream of chicken soup (see below for substitutes)

  • 1 teaspoon each: salt, onion powder

  • .5 teaspoon pepper

  • 1 cup Parmesan cheese

  • .75 cup breadcrumbs

Instructions

  1. Preheat oven to 400 degrees.

  2. Cook green beans according to package directions if using frozen. Boil fresh beans until tender. Or open your cans!

  3. Place beans in 9 x 13 glass baking dish.

  4. Make homemade soup. Stir in the salt, pepper, and onion powder.

  5. Pour homemade soup over the green beans, making sure it evenly coats the beans. Sprinkle on parmesan cheese, then the breadcrumbs.

  6. Bake for 15 minutes.

Recipe Notes:

You could also probably use heavy cream or half and half instead of the homemade “cream of” soup.

Add some cooked mushrooms for more flavor and extra texture.

We like to add caramelized onions on top of this casserole, but that definitely is more time consuming.

The temperature of the oven is not a deal breaker in this recipe. We're basically just warming it, so if you have something else already in the oven, slide this in beside it and go with it.

Fried onions are the classic topping for this casserole. The breadcrumbs give a similar crunch, but without the oils that the fried onions contain, making it a fat free substitute. And, I never have fried onions on hand.

Sometimes I will make this casserole to use up leftovers. I’ll add some cooked meat and a cup or two of rice to bulk it up and call it good!

Previous

Bright Apple Cider Salad