Best Ever Green Bean Casserole

Best Ever Green Bean Casserole

SERVINGS

6

PREP TIME

10 Min

COOK TIME

21 Min

There are countless recipes for the classic green bean casserole made with canned green beans. We think ours is the best—and among the easiest. The sauce (made with milk, chicken broth and cream cheese) is rich, creamy and positively fail-proof. It’s a perfect fit for our plump, tender Cut Green Beans. We hope you’ll make this your go-to green bean casserole for holiday meals, potlucks and family dinners all year long.
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Green Giant® Cut Green Beans

Green Giant® Cut Green Beans
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Best Ever Green Bean Casserole

FULL RECIPE

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 21 minutes

Green Giant product(s) used: Green Giant® Cut Green Beans

Lists of ingredients:

  • 2 tablespoons unsalted butter

    8 ounces sliced cremini mushrooms

    2 garlic cloves, minced

    4 ounces cream cheese, cubed

    ½ cup whole milk

    ½ cup chicken broth

    ½ teaspoon dried thyme

    ½ teaspoon salt

    ¼ teaspoon pepper

    2 cans (15 ounces each) Green Giant® Cut Green Beans, drained

    1 cup crispy french-fried onions

STEPS

1 Preheat oven to 375˚F. Heat butter over medium in a large pan. Add mushrooms and sauté 5 minutes. Add garlic and cook 1 minute longer.
2 Stir in cream cheese, milk, chicken broth, thyme, salt and pepper. Continue to cook, stirring constantly, until cream cheese is melted and sauce is bubbling, about 3 minutes.
3 Turn off heat. Stir in green beans to coat.
4 Pour into a 2-quart casserole dish and top with fried onions. Bake for 10-12 minutes, until onions are golden brown.

TIPS & TRICKS

Making Green Bean Casserole ahead of time

For a big meal like Thanksgiving dinner, it’s always a good idea to make some of the dishes in advance. This casserole can be prepared up to 3 days before serving. Pour the green bean mixture into the casserole dish, but don’t top with the fried onions. Cover with plastic wrap and store in the fridge. Remove from your refrigerator one hour before cooking to give the casserole time to warm to room temperature. Add the fried onions and bake as directed.

Reheating Green Bean Casserole

Leftover Green Bean Casserole can be reheated in a 375˚F oven for 10 minutes, or until heated throughout. You can also reheat in the microwave for a minute or two, but the fried onions may be less crisp.

Serving Size: 6

Prep Time: 10 minutes

Cook Time: 21 minutes

Green Giant product(s) used: Green Giant® Cut Green Beans

  • 2 tablespoons unsalted butter

    8 ounces sliced cremini mushrooms

    2 garlic cloves, minced

    4 ounces cream cheese, cubed

    ½ cup whole milk

    ½ cup chicken broth

    ½ teaspoon dried thyme

    ½ teaspoon salt

    ¼ teaspoon pepper

    2 cans (15 ounces each) Green Giant® Cut Green Beans, drained

    1 cup crispy french-fried onions

1 Preheat oven to 375˚F. Heat butter over medium in a large pan. Add mushrooms and sauté 5 minutes. Add garlic and cook 1 minute longer.
2 Stir in cream cheese, milk, chicken broth, thyme, salt and pepper. Continue to cook, stirring constantly, until cream cheese is melted and sauce is bubbling, about 3 minutes.
3 Turn off heat. Stir in green beans to coat.
4 Pour into a 2-quart casserole dish and top with fried onions. Bake for 10-12 minutes, until onions are golden brown.

Tips & Tricks

Making Green Bean Casserole ahead of time

For a big meal like Thanksgiving dinner, it’s always a good idea to make some of the dishes in advance. This casserole can be prepared up to 3 days before serving. Pour the green bean mixture into the casserole dish, but don’t top with the fried onions. Cover with plastic wrap and store in the fridge. Remove from your refrigerator one hour before cooking to give the casserole time to warm to room temperature. Add the fried onions and bake as directed.

Reheating Green Bean Casserole

Leftover Green Bean Casserole can be reheated in a 375˚F oven for 10 minutes, or until heated throughout. You can also reheat in the microwave for a minute or two, but the fried onions may be less crisp.

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