This isn’t your grandmother’s green bean casserole! In this decadent recipe, we take it up a notch with sour cream, cream cheese, and extra mushrooms. If you thought green bean casserole was delicious before, then you have to try this ultra-creamy, umami-packed version - it will become your new favorite green bean casserole recipe, and is sure to impress everyone at your dinner table this holiday season. Don’t forget to add some freshly ground black pepper on top for that final kick of flavor!
Total Time
45min
5.0
2 Ratings
Author: SideChef
Servings:
4
Ingredients
•
3
cups
Green Beans
, trimmed
or Frozen Green Beans
•
1
can
(10 oz)
Cream of Mushroom Soup
•
1/2
cup
Milk
•
1/2
cup
Sour Cream
•
1/2
cup
Cream Cheese
, softened
•
1 1/3
cups
Fried Onions
, divided
•
3/4
cup
Canned Mushrooms
, drained
•
2
cloves
Garlic
, minced
•
1
tsp
Salt
, divided
•
1/4
tsp
Freshly Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
In the large pot of boiling water, add Salt (1 tsp) and Green Beans (3 cups). Cook green beans for 5 minutes. Use a slotted spoon to transfer green beans to an ice bath bowl and drain.
3.
In a large bowl with the Cream of Mushroom Soup (1 can), add Milk (1/2 cup), Sour Cream (1/2 cup), Cream Cheese (1/2 cup), Garlic (2 cloves), Salt (1/2 tsp) and Freshly Ground Black Pepper (1/4 tsp). Mix until well combined.
4.
Add Canned Mushrooms (3/4 cup) and Fried Onions (1 cup). Mix until well combined, then add the green beans and toss until evenly coated.
5.
Add green bean mixture to a casserole dish. Bake for 30 minutes.
6.
Remove from the oven and stir. Sprinkle remaining Fried Onions (1/3 cup) on top and bake for 5 more minutes, until the onions are golden and crispy.
7.
Serve warm, with a sprinkle of freshly ground black pepper.
Author's Notes
Yields 4-6 servings.
If you use frozen green beans, there is no need to blanch. Simply thaw and start at step 3.
Nutrition Per Serving
CALORIES
424
FAT
30.4 g
PROTEIN
7.9 g
CARBS
30.3 g
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