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Updated Green Bean Casserole

COOK TIME
35 mins
PREP TIME
10 mins
SERVINGS
6
RATE THIS RECIPE
(0)
Emily Gerard
COOK TIME
35 mins
PREP TIME
10 mins
SERVINGS
6
RATE THIS RECIPE
(0)

Ingredients

  • 1/4 cup milk
  • 1/2 cup sour cream
  • 1/4-1/2 teaspoon crushed red pepper flakes, to taste
  • freshly ground black pepper
  • 1 10½-ounce can condensed cream of mushroom soup
  • 1 16-ounce bag frozen haricots verts, lightly steamed
  • 1 10-ounce bag frozen mixed mushrooms, lightly steamed and drained
  • 1⅓ cups fried onions, divided, preferably French's, divided
  • Chef notes

    I love this recipe because it's an update on a classic. Slightly spicier and with more crunchy vegetables to make you feel good about your choices on Thanksgiving, but easy enough for any weeknight.

    Technique tip: Lightly steam the vegetables in the microwave for a few minutes first so they don't go into the oven frozen.

    Swap option: Use any frozen vegetable your heart desires.

    Preparation

    1.

    Preheat oven to 350 F.

    2.

    Mix the milk, sour cream, crushed red pepper, black pepper and soup in a 1½-quart casserole dish. Carefully stir in green beans, mushrooms and 2/3 cup of the fried onions, combining thoroughly.

    3.

    Bake for 30 minutes.

    4.

    Stir filling, then top with the remaining 2/3 cup fried onions. Return to oven to bake for 5-10 more minutes, until topping is golden-brown.