Crunchy and Creamy Green Bean Casserole
Don't make green bean casserole only for Thanksgiving! Crunchy and Creamy Green Bean Casserole is delicious year-round and is the perfect side dish when paired with chicken or turkey entrees. The "crunchy" texture comes from the French fried onions mixed throughout and on top, while the "creamy" part of the casserole is primarily the classic mushroom soup-green bean mixture. Every bite of the casserole has a little bit of both textures and multiple bold flavors. Your whole family will be going back for seconds and asking for the secret of recipe for green bean casserole!
Cooking MethodCasserole, Oven
- 1 small yellow onion
- 8 ounces package sliced mushrooms
- 1 tablespoon canola oil
- 1 cup milk
- 10 3/4-ounce can cream of mushroom soup
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 24 ounces frozen cut green beans, thawed
- 3 cups French fried onions
- More salt and pepper to taste
Preheat oven to 350 degrees F.
Peel and chop onion and rough chop the sliced mushrooms.
Heat canola oil in large non-stick skillet and add onions. Saute until they start to turn translucent. Add mushrooms to onions in skillet and saute until tender and lightly browned. Add thawed green beans to a large mixing bowl and set aside.
In a small mixing bowl, combine milk, soup, garlic powder, salt and pepper; mix well. Pour over green beans and mix to combine. Add one cup of French fried onions and mix well.
Pour into a 7 x 11 inch baking pan or a 2-quart baking dish and bake for 45 minutes.
Remove from oven and stir, taste and correct seasonings (salt and pepper). Then return to oven for 10 more minutes.
Remove from oven, stir and then top with remaining 2 cups of French fried onions. Return to oven and bake 5 minutes more until French fried onions are nicely browned.
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