This Cheesy Green Bean Casserole with fresh green beans takes the classic Green Bean Casserole to a different level with rich shredded cheese added to the sauce and fresh green beans instead of canned. This tasty five-ingredient recipe, using canned cream of mushroom soup, french-fried onions, shredded cheddar cheese, milk, and green beans, will be the star of your Thanksgiving, Christmas, or holiday table.
Preheat the oven to 350 degrees and spray an 8x8 casserole dish with cooking spray.
Heat a large pot with a vegetable steamer and a few inches of water in it. Add the trimmed and cut green beans. Cook for 8-10 minutes or until the green beans are tender, but still slightly al dente. They will continue to cook in the casserole.
In a large bowl, mix together the cream of mushroom soup, shredded cheddar cheese, pepper, and milk.
To the soup mixture, add the steamed green beans and half of the french-fried onions. Stir until well combined.
Transfer the green bean mixture into the casserole dish and spread evenly.
Sprinkle with the remaining french-fried onions.
Bake for 30 minutes or until the cheese is melted and the french-fried onions are turning golden brown.
Notes
Storage & LeftoversStore any leftover of this Cheesy Green Bean Casserole in an airtight container in the fridge for up to five days.
Make AheadThis is a great recipe for making ahead if you are cooking a big holiday meal. You can assemble this casserole (minus the french-fried onions on top) a day or two ahead of time. When you are ready to bake it, add the onions on top and then cook on Thanksgiving, Christmas, or Easter.
FreezingFreeze this casserole in a casserole-safe dish for up to three months.