Creamy Green Bean Casserole
This dish is a complete upgrade from the classic green bean casserole recipe from your grandma's recipes. Plus, it's easy recipe to double or triple for recipes for crowds!
Servings: 6
Ingredients
- 3 14.5 ounce cans cut green beans drained
- 1 10.5 condensed cream of mushroom soup
- 1/2 cup whole milk
- 4 ounce packet Velveeta original cheese sauce pouch
- 1/2 teaspoon Worcestershire Sauce
- 1 Tablespoon Vidalia onion finely chopped
- 2 cups French's Crispy Fried Onions (almost all of a 6 ounce container*)
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 350 °F. Spray cooking spray on an 8x8 baking or casserole dish. Set aside.
- In a saucepan over medium heat, stir in the cream of mushroom soup, milk, Velveeta, and Worcestershire Sauce. Stir until combined. Heat until cheese is melted and combined in and slightly thickened. Remove from heat.
- Drain green beans and add to prepared casserole dish. Stir in chopped Vidalia onions.
- Pour mushroom soup mixture over green beans. Lightly salt and pepper, to taste. (NOTE: the Worcestershire Sauce is already salty.) Top with crispy onions.
- Bake at 20-30 minutes, until bubbly on sides.
- Store in airtight container in refrigerator for 3-4 days. NOTE: Onion topping will be soggy after refrigerating. You can add new crispy onions before reheating.
Notes
*I use all of the 6 ounce container of French's Crispy Fried Onions. I separate out the 2 cups for the topping and then stir the rest into the green beans before adding the soup mixture and cooking. BUT, we really like the onions. If you don't, you might want to go light on them.