Classic Green Bean Casserole
This Classic Green Bean Casserole features tender green beans in a creamy mushroom sauce. It's a staple holiday side dish for a reason!
Servings: 10 servings
Calories: 239kcal
Ingredients
- 8 oz. thick-cut bacon chopped
- 1 medium yellow onion thinly sliced
- 8 oz. sliced mushrooms
- 2 tsp minced garlic
- 2 10.5-oz. cans cream of mushroom condensed soup
- 1 Tbsp soy sauce
- ½ cup milk
- 1 cup shredded Monterey Jack cheese I used Cabot
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 14.5-oz. cans cut green beans, drained
- 1½ cups french-fried onions
Instructions
- Preheat oven to 350°F.
- Spray a 9”x13” baking dish with nonstick cooking spray; set dish aside.
- Using a deep, large skillet, add the chopped bacon and cook, stirring occasionally, over medium heat until crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave 1 Tbsp of bacon grease in skillet.
- Place skillet over medium heat and add sliced onions. Sauté, stirring occasionally, for 4-5 minutes, or until onions begin to soften.
- Add the mushrooms and continue sauteing, stirring occasionally, for 5-6 more minutes, or until mushrooms begin to turn golden brown.
- Add garlic, stir and sauté for 1-2 more minutes.
- Add the condensed soup, soy sauce, milk, cheese and cooked bacon (from above); stir until well combined. Cook, stirring often, until cheese has fully melted.
- Add salt, pepper and green beans; stir until well combined.
- Transfer green bean mixture into prepared baking dish.
- Bake uncovered for 25 minutes.
- Remove from oven and top with fried onions. Continue baking for 5-7 more minutes, or until onions are golden brown. Remove from oven and serve hot.
Nutrition
Calories: 239kcal | Carbohydrates: 11g | Protein: 9g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 841mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 6mg | Calcium: 123mg | Iron: 1mg
