We all know and love that Green Bean Casserole, don’t we? It’s so good, I’m not sure why I only make it at the holidays–there’s no reason why you couldn’t make it any time of the year, right? But it’s especially nice at times like Thanksgiving and Christmas, when it’s cold outside and everyone is wanting to include warm and comforting side dishes in their holiday feast. There are many variations of this recipe, and when I make mine, I always add cheese, sour cream, and Half & Half (light cream) to make it extra cheesy and creamy. I love this casserole with cheese added in, and if you’re a cheese-lover, I think you will too! So here’s my version of this classic side dish and I hope you enjoy it!
CHEESY GREEN BEAN CASSEROLE by NancyC, adapted from French’s Makes a 9 x 13″ pan
- 2 (10 3/4-oz.) cans condensed cream of mushroom soup, undiluted
- 1/2 cup Half & Half (light cream) or milk
- 1/4 cup sour cream (regular or light)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder (or substitute garlic powder)
- 1 to 2 teaspoons soy sauce
- 4 (14.5-ounce) cans green beans (or substitute 7 1/2 cups cooked cut fresh green beans or frozen and thawed green beans)
- 1 (4-ounce) can sliced mushrooms (optional)
- 2 cups shredded cheddar cheese
- 2 2/3 cups (or 2 2.8-oz. cans) French Fried Onions, divided
Preheat oven to 350˚F. In large bowl mix soup, Half & Half (or milk), sour cream, black pepper, onion powder, and soy sauce. Stir in green beans, mushrooms (if using), cheese, and 1 1/3 cups (or 1 2.8-oz. can) French Fried Onions (save the other can for sprinkling on top after baking). Spoon mixture into a 9 x 13″ pan or 3-qt. baking dish. Bake at 350˚F for 27 to 30 minutes or until hot and bubbling at edges. Remove from oven, lightly stir the mixture in the pan or baking dish, then top with remaining 1 1/3 cups onions (or the second 2.8-oz. can). Bake an additional 5 minutes until onions are golden.