Cheesy Green Bean Casserole

Take your classic green bean casserole to the next level! This version is extra cheesy, creamy, and loaded with crispy fried onions on top for the perfect crunch. It’s an easy, make-ahead side dish that’s guaranteed to be the star of any dinner or holiday table.

Servings: 8

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

2 (14 oz) cans French-style green beans, drained

1 (10½ oz) can cream of mushroom soup

½ cup milk

1 tsp soy sauce

½ tsp black pepper

¼ tsp seasoning salt

1½ cups crispy fried onions, divided

1½ cups shredded cheddar cheese

Instructions:

Preheat your oven to 350°F. Grease a 9x13-inch casserole dish.

In the prepared casserole dish, combine the drained green beans, cream of mushroom soup, milk, soy sauce, black pepper, seasoning salt, 1 cup of crispy fried onions, and shredded cheddar cheese. Stir until evenly coated.

Bake uncovered for 30–35 minutes, until the casserole is hot and bubbly.

Remove from the oven and gently stir. Sprinkle the remaining ½ cup crispy fried onions on top. Return to the oven and bake an additional 10 minutes, or until the onions are golden brown and crispy.

Let the casserole rest for a few minutes before serving to set slightly.

Make-Ahead Instructions:

Assemble Ahead:

• Combine the green beans, cream of mushroom soup, milk, soy sauce, seasonings, 1 cup of the crispy onions, and shredded cheese in the casserole dish.

• Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours before baking.

• When ready, bake at 350°F for 30–35 minutes, then top with the remaining crispy onions and bake an additional 10 minutes until golden and crispy.

Freezing Option:

• You can also freeze the unbaked casserole for up to 2 months. Cover tightly with plastic wrap and foil.

• Thaw in the refrigerator overnight before baking, then bake as directed.

Tip: For extra crispiness, add the remaining fried onions after thawing just before the final 10 minutes of baking.