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Cheesy Green Bean Casserole is a delightful twist on a classic favorite, combining vibrant green beans with a rich, creamy cheese sauce and a satisfying crunch from crispy breadcrumbs. This dish is perfect for easy weeknight dinners, providing a comforting side that pairs beautifully with any main course. Get ready to elevate your dinner table with this crave-worthy recipe!
Why You’ll Love This Recipe
This Cheesy Green Bean Casserole is not only simple to prepare but also bursting with flavor. It’s a fantastic way to sneak in those green veggies while satisfying your cheese cravings. With its creamy texture and crispy topping, this dish will have everyone going back for seconds.
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- Quick and easy preparation
- Comforting and creamy
- A perfect side for family dinners
- Great for meal prep and leftovers
- Kids love it!
Ingredients
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 1 cup shredded sharp cheddar cheese
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons melted butter
How to Make Cheesy Green Bean Casserole
- Preheat your oven to 350°F (175°C).
- In a large pot of boiling salted water, blanch the green beans for about 5 minutes until bright green and slightly tender. Drain and set aside.
- In a mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Add the blanched green beans and half of the shredded cheddar cheese to the soup mixture. Mix well to coat the beans evenly.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- In a separate bowl, combine the breadcrumbs with melted butter, then sprinkle the mixture over the green bean casserole.
- Top with the remaining cheddar cheese for an extra cheesy finish.
- Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Tips for the Best Results
- For a richer flavor, try using homemade cream of mushroom soup instead of canned.
- Make sure not to overcook the green beans during blanching; they should still have a slight crunch.
- Experiment with different types of cheese such as mozzarella or gouda for a unique twist.
Easy Variations
- Add cooked chicken or turkey for a heartier main dish.
- Incorporate other vegetables like sautéed mushrooms or diced bell peppers for added flavor and texture.
- Swap out the breadcrumbs for crushed crackers or fried onions for a different crunch.
What to Serve With It
- Grilled chicken or steak
- Roasted pork chops
- Baked fish fillets
- Simple side salads
- Mashed potatoes
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. You can also microwave individual portions for quick reheating.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 6 servings
Ingredients:
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 1 cup shredded sharp cheddar cheese
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons melted butter
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large pot of boiling salted water, blanch the green beans for about 5 minutes until bright green and slightly tender. Drain and set aside.
- In a mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper. Stir until smooth.
- Add the blanched green beans and half of the shredded cheddar cheese to the soup mixture. Mix well to coat the beans evenly.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it out evenly.
- In a separate bowl, combine the breadcrumbs with melted butter, then sprinkle the mixture over the green bean casserole.
- Top with the remaining cheddar cheese for an extra cheesy finish.
- Bake in the preheated oven for 25-30 minutes, until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
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Notes: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or microwave as desired.
