Cheesy Green Bean Casserole
adapted from Spicy Southern Kitchen
Green bean casserole is one of those classic holiday dishes but every once in awhile we enjoy just having it for every day dinner too! I've tried quite a few different recipes - some that did not use the classic cream soups and some that did . . .and as much as I like to do away with cream soups . .. this recipe requires it :-) Josh even liked it . .. well he liked the crunchy onions :-) Two changes I made - I used canned green beans so I did not need to cook them first and I left out the mushrooms.
Cheesy Green Bean Casserole
- 4 cups of green beans (ends trimmed and long ones cut in half)
- 1 can chicken broth
- 2 tablespoons butter
- 1 (4-ounce) package white mushrooms, sliced
- 1 can condensed cream of mushroom soup
- ⅓ cup milk
- 1 teaspoon soy sauce
- 1½ cups shredded cheddar cheese
- 1 (6-ounce) can French-fried onions, divided
- Place
green beans and chicken broth in a medium saucepan. Add just enough
water to cover green beans. Bring to a boil and simmer 10-12 minutes.
Drain.
- Preheat oven to 350 degrees and lightly grease a 1½-quart baking dish.
- Melt butter in a large skillet. Add mushrooms and cook until golden brown, stirring occasionally.
- In
a large bowl, mix together mushrooms, green beans, condensed mushroom
soup, milk, cheddar, ½ cup of the French-fried onions, and soy sauce,
and pepper.
- Transfer mixture to prepared baking dish, Top with remaining onions.
- Place in oven for 25-30 minutes, until bubbly and golden brown.
