Ingredients

2 pounds fresh green beans, trimmed and cut into 1-inch pieces

1 cup sliced mushrooms (fresh or canned)

1 cup sour cream

1 cup shredded sharp cheddar cheese

1 can (10.5 ounces) cream of mushroom soup

1/2 cup fried onions (plus extra for topping)

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1/4 cup milk

1 tablespoon olive oil (if using fresh mushrooms)

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a large pot of salted boiling water, blanch the green beans for 4-5 minutes until bright green and tender-crisp. Drain and transfer immediately to a bowl of ice water to stop cooking. Drain again and set aside.

Step 3: If using fresh mushrooms, heat olive oil in a skillet over medium heat. Sauté the mushrooms for 5-7 minutes until tender and moisture evaporates. Skip this step if using canned mushrooms.

Step 4: In a large bowl, whisk together cream of mushroom soup, sour cream, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth.

Step 5: Stir in the mushrooms, blanched green beans, and 1/2 cup fried onions until everything is evenly coated.

Step 6: Transfer the mixture to a greased 9×13 inch baking dish. Spread evenly and sprinkle shredded cheddar cheese on top.

Step 7: Bake for 25-30 minutes until bubbling and cheese has melted.

Step 8: Remove from oven and top with additional fried onions. Return to oven for 5-10 minutes until onions are golden and crispy.

Step 9: Let the casserole sit for 10 minutes before serving to set slightly.

Tips & Variations

For extra flavor, try using sharp white cheddar or a mix of cheeses like Gruyère and Parmesan.

Substitute sour cream with Greek yogurt for a tangier taste and lighter texture.

If fresh green beans aren’t available, frozen green beans work well; just thaw and pat dry before using.

To make it gluten-free, ensure your fried onions and cream of mushroom soup are labeled gluten-free or make your own versions.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day before baking. Keep it covered in the refrigerator and bake it just before serving, adding the crispy onion topping during the final bake.

Can I use canned green beans instead of fresh?

While fresh or frozen green beans yield the best texture, you can use canned green beans if needed. Drain and pat them dry to avoid excess moisture, though the texture will be softer.