Today, I’m gonna tell ya (coz I’m bossy like that) to forget what you know about green bean casserole and try out my Better Green Bean Casserole. It’s still cozy with a nod to the traditional but it’s jazzed up with some bangin’ flavors!
This is elevated comfort food – familiar enough to hit all the nostalgic notes with a few touches that take it over the top.
Better Green Bean Casserole
About Better Green Bean Casserole:
Green Bean Casserole has been a holiday tradition at US tables for longer than I’ve been alive; not by much longer, but still! It’s the brainchild of Dorcas Reilly, a recipe developer for Campbell’s soup, who in 1955 gifted this to a nation. For a long time, it was good enough…but me? I love to tinker!
This is the GBC casserole that’s gonna change your life! Be prepared for friends and family to clamor for this year after year. Oh, and if you’re the one delegated to bring the old standard coz your family doubts your skills? This is gonna get you instant street cred! By the way, my base ideas came from TikTok. I don’t know the original creator. If you do, please comment so I can give him credit
Fresh green beans are available almost everywhere around the holidays and make all the difference. If anyone in your family is horrified by green bean squeaks, there’s none of that when using fresh beans. (Frozen works, too.) And there’s onion and a boost of flavor from fresh mushrooms.
Then there’s the velvety, semi-homemade sauce with a touch of cream and a handful of cheese. Since it’s one of my recipes, you’ll be bringing it in the flavor department with a few herbs and spices. And yeah, there’s still a can of soup in there (gotta respect tradition!), which keeps things simple. Who needs extra steps when we’ve got enough to do already, amirite?
Instead, focus on the changes that take this GBC over the top: Bacon, fresh onions and mushrooms, and a good amount of white Cheddar cheese. And just when you think I’m done, more bacon and a crispy topping of the simplest onion rings ever, my Copycat French’s Onion Rings. You can use French’s if you want but the homemade rings? OMG!! They are so good I gotta admit I ate all mine and had to make more for the casserole!
Copycat French’s Crispy Onion Rings
What Does GBC Go Best With:
You’re gonna want this more than once a year! GBC might be essential for your Holiday dinner or potluck but there’s no need to gatekeep!
- Serve this all year with a roasted chicken dinner, either whole chicken or pieces. Crispy skin makes it just about scream for a creamy side.
- Don’t forget about pork: chops pan seared to perfection with crispy edges, a simple tenderloin. Just avoid any creamy pork recipe. You’re looking for contrast in texture.
Cream of Mushroom Soup Substitute:
Canned soup won’t fit everyone’s diet, so here’s a quick substitute based on my Cream of Anything Soup recipe.
Once the mushrooms and onions are softened, stir in two tablespoons flour. Work it around for a minute or two as it cooks to lose the floury flavor.
Add 1 1/2 cups milk, a bit at a time, stirring until it’s all in. Bring to a simmer and cook, stirring now and then. It’s done when you can dip a spoon in the sauce, run your finger across the back, and a clear line remains.
Better Green Bean Casserole
Making Better Green Bean Casserole:
The recipe is straightforward but I have learned a few things over the years.
Green Beans:
- Fresh are best. Can be cooked ahead, drained, and refrigerated in a paper towel-lined container up to three days. Don’t cover until the beans are chilled.
- For frozen, thaw, drain well, spread out on a towel-lined surface, and pat dry. Excess moisture will water down the casserole. No need to cook them before adding.
Bacon:
- Set aside part of the bacon for the topping and remember to add! Best using thick-cut bacon (peppered is excellent) but still great with standard.
- Start your bacon in a cold pan with a little water. It’s a game-changer!
Salt & Seasonings:
- Already salty from bacon, seasoned salt, cheese, and onion rings, hold off on any additional until the end of preparation.
- Play to your guest’s taste. Seasoning salt (I love mine) adds zip but jazz things up with a Caribbean All Seasoning or other favorite. Do a test run if going rogue!
Cream:
- Don’t add more cream. This will be very thick when added to the casserole but it is supposed to be.
- If subbing milk or half and half for cream (I haven’t tried this) use a little less so the sauce will still be nice and thick. How much is a judgement call.
Cheese:
- Don’t add more cheese! There’s such a thing as too much. The sauce will suffer.
- Any flavorful melty white cheese will work. Provolone, Swiss, or Pepperjack are great contenders.
Onion Rings:
- The homemade onion rings elevate everything! (If not possible, French’s will work.)
- They can be made a day ahead. Cool completely, place in an airtight container, and leave on the counter.
Make Ahead:
- The casserole can be assembled in the casserole it will cook in (transferring the cold unbaked casserole is problematic) and refrigerated, without the toppings.
- Bring it out of the fridge an hour before baking. May take a few minutes longer in the oven.
Watch the Timing and Let it Sit:
- Overbaking can be an issue, especially if using the cream soup substitute. Ovens vary. Watch closely for the bubbly edges.
- It comes from the oven molten hot. Let it sit for about 10 to 15 minutes to cool and set up.
- This is fabulous warm or at room temperature so no worries if has to be made a little ahead to clear the oven for other dishes.
Better Green Bean Casserole
Storing and Reheating:
This is at its best just made, but so good you won’t want to waste any. Place leftovers in a container with the onions on top and store in the fridge. Wait to cover until completely cool.
Best reheated in the oven; if the quantity is large, let sit on the counter for 30 minutes. Bake at 350 degrees F. until hot and bubbly.
Saving Money on Better Green Bean Casserole:
The ingredients cost a bit more than standard GBC, simply because there are more, they are varied and there are pricier items like fresh beans, fresh mushrooms, bacon, and cheese.
Shop for ingredients at discount stores like Aldi or Lidl, or if not available, make sure to check out the very competitive holiday sales at your grocer.
If you make your onion rings, they’re so much better and you’ll shave off three to four bucks. Food for thought!
Better Green Bean Casserole
Better Green Bean Casserole
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
- Category: vegetable side
- Cuisine: American
- 2 pounds green beans, trimmed
- 6 slices thick-cut bacon or 8 slices standard, in 1/2″ pieces
- 1/2 cup water
- 1 onion, diced
- 4 to 8 ounces mushrooms, diced
- 2 garlic cloves, minced
- 10-ounce can of Condensed Cream of Mushroom Soup
- 1/2 cup heavy or whipping cream
- 1 teaspoon seasoned salt
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- a pinch of red pepper flakes
- 1 1/2 cups (6 ounces) white Cheddar, grated, divided
- Homemade Copycat French’s Onion Rings
- Sliced green onions for garnish
Blanch Green Beans in boiling water for three minutes. Remove and plunge into ice water until cold. Place on towels to dry. Set aside.
Cook the bacon. In a large saute pan, nonstick is great, add the bacon and 1/2 cup of water. Turn temperature to medium high and cook, stirring often until golden brown and crisp. Remove half the bacon and set aside. Remove all but 2 tablespoons of drippings from the pan.
Add the onions and mushrooms to the pan and cook, stirring often, six to seven minutes until onions are soft and mushrooms have started to pick up some color. Add garlic and cook until fragrant, one to two minutes.
To the pan, add the mushroom soup and cream, whisking to blend. Add the seasoned salt, thyme, pepper, and red pepper flakes. Gently simmer until thickened enough to leave a distinct line when a finger is drawn across the back of a spoon that has been dipped into the mixture.
Turn off the heat and add 1/2 cup cheese. Taste and add salt if needed and adjust any seasoning. Gently fold in the green beans.
Place in a 1 1/2 to 2 quart casserole, leveling top. Sprinkle with remaining cheese.
Bake in a preheated 350 degree F. oven twenty to twenty five minutes until cheese is melted and the casserole is bubbly around the edges. Top with the reserved bacon and the onion rings and bake an additional five minutes.
Remove from oven and allow to sit for at least 10 minutes before serving. Sprinkle with sliced green onions if desired.
Better Green Bean Casserole
