Description
This French Onion Green Bean Casserole is a creamy, cheesy twist on the classic green bean casserole, enhanced with sour cream-based French onion dip and topped with crispy French fried onions. Perfect for holiday gatherings or a comforting weeknight side dish, it combines tender green beans with savory mushroom soup and cheddar cheese for a rich, flavorful casserole.
Ingredients
Scale
Green Beans and Soup
- 4 (15-oz) cans green beans, drained
- 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
Dairy and Cheese
- 1 cup refrigerated sour cream based French Onion Dip
- 1½ cups shredded cheddar cheese, divided
Toppings
- 1 (6-oz) container French fried onions, divided
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking dish with cooking spray for easy cleanup.
- Mix Ingredients: In a large bowl, combine the drained green beans, cream of mushroom soup, French onion dip, 1 cup of shredded cheddar cheese, and half of the French fried onions. Stir well to evenly coat the green beans.
- Prepare for Baking: Spread the green bean mixture evenly into the prepared baking dish, ensuring a smooth surface for even cooking.
- Bake: Place the casserole in the oven and bake for 25 minutes to heat through and meld the flavors.
- Add Toppings: Remove the casserole from the oven, sprinkle the remaining ½ cup of shredded cheddar cheese and the rest of the French fried onions evenly on top.
- Final Bake: Return the casserole to the oven and bake for an additional 5 minutes until the cheese melts and the onions turn golden and crispy.
Notes
- For a fresher twist, try using fresh or frozen green beans instead of canned; blanch them before mixing.
- You can substitute cheddar cheese with Gruyère or mozzarella for a different flavor profile.
- To reduce sodium, opt for low-sodium cream of mushroom soup and low-sodium French fried onions.
- This casserole can be prepared a day ahead and refrigerated; add crispy onions just before serving to maintain their crunch.
- For a vegan version, replace sour cream and cheese with plant-based alternatives and use a mushroom soup without dairy.
